Butternut Squash Soup with Thyme and Parmesan

• From: The Picky Eater

Ingredients

• 1 butternut squash, peeled, seeded, and cut into 1-inch cubes

• 1 yellow onion, diced

• 4 cloves garlic

• 3-4 sprigs of fresh thyme

• 4 cups vegetable stock

• 1 Tbs extra virgin olive oil

• 1/4- 1/2 tsp cumin

• 1/4 tsp nutmeg

• 1/4 tsp cinnamon

• 1/4 tsp black pepper

• Salt and pepper to taste

Ripe in the fall, butternut squash is slightly sweet, has a great texture, and makes an excellent soup. Perfect for Thanksgiving!

Directions

• Cook the onion, garlic, and thyme in the olive oil until the onion has softened, about 5 minutes. Add the squash and saute for another minute or so.
• Add the vegetable stock, bring to a simmer and cook until the squash is tender, about 30 minutes. Season with cumin, nutmeg, cinnamon, black pepper, and salt, and stir to combine. Let simmer a few minutes more and then remove from heat.
• Using a hand blender, puree the soup into a creamy, smooth consistency.
• Return to heat, and let the soup warm through.
• Serve in bowls and top with freshly grated parmesan cheese.