Put a generous helping of vitamin A on the table with this creamy, well-seasoned soup. The sweetness of the butternut squash is balanced by the earthy cumin and coriander, as well as fresh thyme.
2 whole organic butternut squash
2-3 tablespoons + 2 tablespoons organic extra virgin olive oil
2 tablespoons organic butter
4 fresh thyme sprigs, plus more for garnish
1/2 large onion
1/2 tablespoon whole cumin seeds
1 teaspoon whole coriander seeds or
1/2 teaspoon ground coriander
6 cups water or organic low-sodium vegetable stock
8 slices baguette
Organic goat cheese
Peel squash, deseed and cut into wedges
Strip leaves from thyme sprigs and discard stems
Heat water (or stock)
Preheat oven to 350 °F
STEP ONE: CARAMELIZE THE SQUASH
Coat squash wedges with 2-3 tablespoons olive oil, season with salt to taste, and add thyme leaves. Bake until fork tender and a caramel color forms. Reserve a few pieces for garnish.
STEP TWO: SPICE IT UP
Saute onion in butter and the remaining 2 tablespoons of olive oil until softened. Add whole cumin seeds and coriander seeds (or ground, if using) and stir constantly for 2 minutes. Add roasted squash and hot water (or stock).
STEP THREE: IN THE MIX
With a hand blender, mix the ingredients until smooth. Add liquid if soup is very thick (depends on texture of the squash). Bring to a boil and season lightly with salt.
STEP FOUR: GARNISH
Spread goat cheese on each baguette slice, add a pinch of salt, and garnish with thyme leaves. Serve soup in bowls with a piece of roasted squash inside and more thyme leaves on top.