For this soup, cook your favorite winter squash.
Recipe information
Yield
Makes 6 servings
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)
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
Preparation
Step 1
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.
Step 2
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.
Step 3
Add the broth, bring to a boil, cover, reduce the heat, and simmer for 30 minutes or until the squash is tender.
Step 4
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.
Soup of the Day by Lydie Marshall
Harper Collins
