BUTTERNUT SOUP WITH CUMIN

For this soup, cook your favorite winter squash.

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)
2 teaspoons salt
Freshly ground black pepper
1 teaspoon ground cumin
3 sprigs of fresh thyme
3 cups chicken broth, vegetable broth, or a commercial broth or bouillon
cubes
Croutons

In a 6-quart heavy-bottomed soup pot, heat the oil over medium heat and
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 salt, pepper, cumin, and thyme;
cover the pot. Braise for another 15 minutes, checking once in a while that
the vegetables do not burn.

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

Purée the soup in a blender or food processor in batches or use an
immersion blender. Reheat the soup; taste for salt, and add more cumin to
taste. Serve boiling hot with croutons.

Makes 6 servings.
Soup of the Day
December 2002
by Lydie Marshall
Harper Collins



--
Starchless in Manitoba.