Butternut Squash Soup

By OralW

Ingredients

• 3 tablespoons olive oil
• 1 medium onion -- peeled & sliced ( approx 2 cups)
• 3/4 cup leeks -- finely chopped
• 3 pounds butternut squash -- peeled & cut into 2" cubes (approx 3 cups)
• 1 teaspoon ground cumin
• 4 sprigs fresh thyme -- chopped
• 1 1/4 pints chicken broth
• 1/2 cup white wine -- optional
• salt & freshly ground pepper, to taste

Details

Servings 4

Preparation

Step 1

In a 6-quart heavy-bottomed soup pot, heat the oil over medium heat and
stir in the onions and leeks. Cover, reduce the heat and braise for 15
minutes, checking that the onions don't burn.

Add the squash to the onions and leeks. 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.

Add the broth (and if you're using wine add it now). Bring it to a boil,
cover, reduce the heat and simmer for 30 minutes or until the squash is
tender.

Puree the soup in a blender or food processor in batches or use an
immersion blender. Puree until smooth. You may strain it if you wish.
Reheat the soup; taste for salt and add more cumin to taste