Butternut Soup with Cumin

1. 1

   In a 6-quart heavy-bottomed soup pot, heat the oil over medium heat and stir in the onions.

2. 2

   Cover, reduce the heat, and braise for 15 minutes, checking that the onions don't burn.

3. 3

   Add the squash to the onions.

4. 4

   Sprinkle with salt, pepper, cumin, and thyme; cover the pot.

5. 5

   Braise for another 15 minutes, checking once in a while that the vegetables do not burn.

6. 6

   Add the broth, bring to a boil, cover, reduce the heat, and simmer for 30 minutes or until the squash is tender.

7. 7

   Puree the soup in a blender or food processor in batches or use an immersion blender.

8. 8

   Reheat the soup; taste for salt, and add more cumin to taste.

9. 9

   Serve boiling hot with croutons.

* Per serving · 4 servings · Values may vary.