Creamy Butternut Cumin Soup

1. In a large heavy-bottomed soup pot, heat the oil over medium heat and stir in the onions.
2. Cover, reduce the heat, and cook for 10 minutes, checking that the onions don’t burn.
3. Add the squash to the onions.
4. Sprinkle with salt, pepper, cumin, and thyme; cover the pot.
5. Cook for another 10 minutes, checking once in a while that the vegetables do not burn.
6. Add the broth, bring to a boil, cover, reduce the heat, and simmer for 30 minutes or until the squash is tender.
7. Purée the soup in a blender, immersion blender or food processor in batches or use an immersion blender.
8. Reheat the soup if needed; add more salt or cumin to taste.