Ingredients:

  • 2 large butternut squash (about 4 1/2 lbs.) or 4 lbs. peeled and cubed butternut squash
  • 2 medium onions
  • 3 cloves garlic (optional)
  • 3 Tbsp. butter or vegetable oil
  • 1/2 tsp. salt plus more to taste
  • 8 cups chicken or vegetable broth
  • 1 tsp. cumin

Preparation:

  1. Halve, seed, peel, and cube the butternut squash. Set aside.
  2. Halve, peel, and chop the onion. Mince the garlic, if you like.
  3. Heat a large pot over medium-high heat. Add the butter or oil and the chopped onion. Sprinkle with 1/2 tsp. salt. Cook, stirring occasionally, until the onion is soft, about 3 minutes.
  4. Add the garlic and cook until fragrant, about 1 minute.
  5. Add the squash and the broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until the squash is very tender, about 20 minutes.
  6. Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch.
  7. Add in cumin.
  8. Return the soup to the pot and add more salt to taste.

From the kitchen of Monica