1 tablespoon cumin seeds
1 medium white onion, peeled
1 pound butternut squash
1 clove garlic
3 cups chicken broth
1/2 cup heavy cream
Put cumin seeds in soup pot over medium heat. When the seeds begin to snap in the pot, remove from heat.
Cut onion into small chunks and add to pot. Cut squash into small chunks and peel the tough outer skin away. Add to pot. Peel clove of garlic and add to pot whole.
Add broth to pot. (Home-made soup stock can also be used, use equivalent amount.) Add salt and pepper to taste, and bring soup to a boil.
Once boiling, turn down to medium-low heat and simmer until squash is tender, about half an hour, stirring occasionally. When squash is tender, remove from heat and add cream. Blend with a hand blender until smooth, and enjoy!
makes 3 servings.