Ingredients

• 1 butternut squash, peeled, seeded, and cut into 1-inch cubes (can cut up a whole squash or use pre-cleaned and cut from the grocery store)
• 1 yellow onion, diced
• 4 cloves garlic
• 3-4 sprigs of fresh thyme
• 4 cups vegetable stock
• 1Tbsp extra virgin olive oil
• 1/8 – ¼ tsp cumin
• ¼ tsp nutmeg
• ¼ tsp cinnamon
• ¼ tsp black pepper
• Salt & pepper to taste
• Sweet Ali’s gluten free focaccia or dinner rolls

Directions

1. Cook the onion, garlic, and thyme in olive oil until the onion has softened, about 5 minutes. Add the squash and sauté for another minute or so.
2. Add the vegetable stock, bring to a simmer and cook until the squash is tender – about 30 minutes. Season with cumin, nutmeg, cinnamon, black pepper, and salt, and stir to combine. Let simmer for a few minutes more and then remove from heat.
3. Using a hand blender, puree the soup into a creamy, smooth consistency.
4. Return to heat, and let the soup warm through.
5. Serve in bowls with Sweet Ali’s gluten free focaccia or dinner rolls.