Easy fall soup recipe. Creamy, silky, and delicious!

• For easy peeling, place the whole uncut squash in the microwave for about three and a half minutes. Let the squash cool until you can handle it and rejoice at the ease with which you can now peel away the skin! If it’s an extra big squash, it may need another 30 seconds

In a heavy-bottomed soup pot, heat the oil over medium heat and stir in the onions.

Reduce the heat, and cook for 5 minutes, checking that the onions don't burn.

Add the squash to the onions. Sprinkle with salt, pepper, cumin, and thyme; cover the pot. Cook for another 10 minutes, checking once in a while that the vegetables do not burn, but a bit of browning is perfect.

Add the broth, bring to a boil, cover, reduce the heat, and simmer for 20-30 minutes or until the squash is tender.

Purée the soup in a blender or food processor in batches or use an immersion blender. Reheat the soup if needed; add more salt, pepper, or cumin to taste. MMMMM…