How to Make Butternut Squash Soup

Ingredients

* 1 large butternut squash, peeled and cubed

* 1 tablespoon olive oil

* 1 onion, chopped

* 2 cloves garlic, minced

* 1 teaspoon ground cumin

* 1/2 teaspoon salt

* 1/4 teaspoon black pepper

* 2 cups chicken broth

* 1/2 cup heavy cream (optional)

* Croutons and toasted pumpkin seeds, for garnish

Instructions

1. In a large pot or Dutch oven over medium heat, heat the olive oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.

2. Add the butternut squash, cumin, salt, and pepper. Cook for 10 minutes, or until the squash is softened.

3. Add the chicken broth and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until the squash is cooked through.

4. Purée the soup in a blender until smooth. Return the soup to the pot and stir in the heavy cream, if using.

5. Serve the soup hot, garnished with croutons and toasted pumpkin seeds.

Tips

* To peel the butternut squash, use a sharp knife to cut off the top and bottom of the squash. Then, cut the squash in half lengthwise and scoop out the seeds. Use a vegetable peeler to remove the skin from the squash.

* If you don't have a blender, you can purée the soup in a food processor or by using an immersion blender.

* If you're looking for a vegan option, you can use vegetable broth instead of chicken broth and omit the heavy cream.

* Butternut squash soup is a great make-ahead dish. Store the soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months.