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Butternut Soup with Cumin Recipe

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This recipe for Butternut Soup with Cumin, by , is from The Women of River Club Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Rowland
Added: Monday, March 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 Tablespoons Olive Oil
3 Medium Onions, peeled and sliced (3 cups)
3 Pounds Butternut Squash, peeled and cut into 2-inch cubes (8 cups)
2 Teaspoons Salt
Freshly ground black pepper
1 Teaspoon Ground Cumin
3 Sprigs Fresh Thyme
3 Cups Chicken Broth, vegetable broth, or a commercial broth or bouillon cubes
Croutons

Directions:
Directions:
In a 6-quart heavy-bottomed soup pot, heat the oil over medium heat and stir in the onions. Cover, reduce the heat, and braise for 15 minutes, checking that the onions don't burn.
Add the squash to the onions. 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, bring to a boil, cover, reduce the heat, and simmer for 30 minutes or until the squash is tender.

Purée the soup in a blender or food processor in batches or use an immersion blender. Reheat the soup; taste for salt, and add more cumin to taste. Serve boiling hot with croutons.

Personal Notes:
Personal Notes:
For this soup, you can cook your favorite winter squash.

 

 

 

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