(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.