Butternut Squash Soup w/Cumin

3 pounds butternut squash peeled & cut in 2 inch cubes
3 medium onions peeled and sliced
3 T olive oil
3 C chicken or vegetable broth
2 t salt
freshly ground black pepper
3 sprigs fresh thyme
1 t ground cumin (I used about 1 T)

Add oil to thick bottomed 6 quart pot, heat over medium heat and add onions. Cover and braise for 15 minutes stirring occassionally to prevent onions from burning. Add squash, sprinkle with salt, pepper, cumin and thyme. Cover and braise 15 minutes, careful not to burn vegetables. Add broth and bring to a boil. Boil 30 minutes or until squash is tender. Puree in food processor or blender. Reheat the soup; taste for salt and add more cumin to taste. Serve boiling hot with croutons or crusty bread. (Croutons/bread not included in nutrition.)

* This soup is very thick, which I really like, but if you prefer a thinner soup you can add more broth.

Number of Servings: 6

Recipe submitted by SparkPeople user HAPPY92003.