Seasonal: Farm to Table Butternut Squash Soup

First, I would like to send out all of my best wishes and thoughts to everyone affected by Hurricane Sandy.  Being based in New York City, I consider myself extremely lucky to have made it through with only minimal impacts.

Times like this call for nourishing food and since I still have power and water,  I made a big pot of this warming, healthy, seasonal soup.  (The onions, squash, leek and garlic all come from my CSA, FullPlateFarm.) — I’d make you all a bowl of it if I could!

Ingredients:
1 large onion, chopped
4 garlic cloves, chopped
1 large leek, white and light green parts chopped
1 large butternut squash – seeded, peeled and cubed (about 1 inch)
1 qt (32 oz) vegetable broth
2 Tbsp. Olive Oil
1 teaspoon fresh thyme, minced
1 teaspoon cumin
Sea salt and black pepper to taste

Directions:
1.) Heat olive oil in stockpot over medium.  Add onions, leeks and garlic and cook until soft, about 10 minutes.

2.) Add squash and seasonings, stir together and cook for 2 minutes.

3.) Add vegetable broth and bring to a boil. Cover and cook over low-medium heat for 20 minutes.

4.) Blend soup using immersion blender or traditional blender and season with sea salt and black pepper.