Butternut Squash Soup with Cumin
Delicious fall soup with a fall favorite main ingredient with a little kick of heat from cumin.
Servings 6 servings
Equipment
- wooden spoon
Ingredients
- 3 tablespoons olive oil
- 3 medium onions peeled and sliced (3 cups)
- 3 pounds butternut squash peeled and cut into 2-inch cubes (8 cups), seeds removed
- 2 teaspoons kosher salt
- 1 teaspoon black peppr
- 1 teaspoon cumin
- 3 sprigs fresh thyme
- 3 cups good quality chicken broth or vegetable broth
- toasted croutons for garnish
Instructions
- In a 6-quart heavy-bottom soup pot or Dutch oven, heat the oil over medium heat. Stir in the onions.
- Cover, reduce the heat, and braise for 15 minutes, checking that the onions don't burn.
- Add the squash to the onions. Sprinkle with the salt, pepper, cumin and thyme; cover the pot.
- Braise for another 15 minutes, checking once in a while that the vegetables do not burn. Adjust heat as needed.
- Add the broth, stir the ingredients, and bring to a boil. Cover the pot and reduce the heat. Simmer for 30 minutes or until the squash is tender.
- Puree the soup in a blender in batches or use an immersion blender. Process the soup until it is very smooth.
- Return the soup to the pot and reheat. Taste for salt, pepper and cumin to taste.
- Serve the soup very hot. Garnish with the toasted croutons or chopped herbs.
Notes
NOTE: You can also buy pre-peeled, cubed butternut squash at the grocery store.
TIP: For extra flavor, add two slices of bacon that have been sliced into 1/2inch pieces. Add to the cooking pot with the olive oil. When browned and almost crispy, remove with a slotted spoon and drain on a folded paper towel. Sprinkle on the soup in serving bowls right before serving.