Squash Soup with Cumin

Yesterday we ate, we enjoyed people company, we indulged in tempting sweet treats and chocolate delights. 

Today, the sky is still a little gray, the temperature still not so spring-like, and I have a cold. 

All I want is soup. I made this soup with the last winter squash I had in the kitchen. It was a butternut squash, good for soups or risotto. I really enjoyed the spiced flavor of cumin and the perfect marriage with the sweetness of the squash. 

Conforting, warm, light and good. Just for those who don’t go out on Monday after Easter. This recipe is for you.

Spring, I am so ready for you to warm up my system. 

Squash Soup with Cumin

serves 4 
 

1 butternut squash, peeled and diced

1 tsp cumin

2 tsp salt

1l vegetagle stock

1 small yellow onion, chooped

1 T extra virgin olive oil

In a large pot, cook the onion in the olive oil til translucent. Add the squash and cook at medium heat for 5 minutes, stirring to avoid sticking at the bottom. Add boiling vegetable stock until the squash is completely covered. 

Allow to cook covered for 20 minutes, stirring from time to time. Taste the consistence of the squash, and if tender, remove from heat. Stir in salt and cumin. Blend with immersion blender til it’s creamy. Add more liquid if needed, depending on how creamy VS. liquid you want your soup. Serve hot in bowls with toasted bread.