Ingredients

1-2 TBS extra virgin olive oil, or butter

1-2 medium onion, diced

3-4 cloves garlic, crushed and minced

2-3 tsp. ground cumin

2 pounds butternut squash, peeled and diced

2-3 cups vegetable stock

1 tsp. salt

1/4 tsp. freshly ground pepper

*optional garnish: chopped parsley, cilantro or toasted pecans or sunflower seeds.

**If the squash was not sweet enough you can add a little brown sugar or maple syrup

Preparation

  1. Heat the olive oil in a pot large enough to hold all the ingredients. Add the onion and saute over medium heat until the translucent. Add the garlic and saute until soft, but not brown.
  2. Stir in the cumin and cook for two or three minutes. Add the squash and stir to coat each piece with the onion garlic mixture.
  3. Pour in the stock being sure there is enough to cover the squash. Bring to a boil, turn down the heat and let it simmer for 30-40 minutes, or until the squash is very soft.
  4. Puree the mixture using a blender or food processor. Thin the soup if desired, with more stock.
  5. Garnish with chopped parsley, cilantro, toasted pecans or sunflower seeds.