Butternut Squash Soup

(by Eleanor May Blackburn)

2 - 3 T. olive or sunflower oil

1 large onion, chopped

1 medium butternut squash, peeled, seeded, and cubed

1 t. cumin

1 qt. vegetable stock

salt and pepper to taste

Heat oil in a large saucepan over medium heat, and fry the onion for a few minutes until softened.

Add butternut squash, and fry for 5 minutes.

Add cumin, stock, salt and pepper.

Simmer over medium-low heat for 25 minutes.

Carefully puree hot soup in a blender, and check for seasonings.

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