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.

INGREDIENTS

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

Sea salt

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

 

PREP

Peel squash, deseed and cut into wedges

Strip leaves from thyme sprigs and discard stems

Dice onion

Heat water (or stock)

Preheat oven to 350 °F

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DIRECTIONS

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.