Easy Butternut Squash Soup

I've decided not to let the fact that we don't really have fall here not let me get into the fall mood. I am having a ball coming up with old favorites that I want to share with you and things I definitely want to try this fall and winter. I'm thinking lots of soups and baked goods and I definitely want to try a bread or two. I am sure new things will be added to the list every day. If you have any suggestions, go ahead and send them over! Speaking of new, here's a new one for me at least. As you now know, I love butternut squash, but I have never had it as a soup. I decided to start with this easy one and maybe later in the season, I will modify it with some more complex flavors. This can be altered so many ways and can easily be turned into a vegan soup by replacing the chicken stock with vegetable stock. This not a thick soup, so it's nice and light for when you want fall flavors with a little less guilt. It is also very good cold. What are you planning on making this fall?

Easy Butternut Squash Soup
(By Esi)

1 small butternut squash, peeled, seeds removed and cut into cubes
1 medium onion, diced
2 or 3 cloves of garlic, minced
1 tablespoon extra-virgin olive oil
1 or 2 sprigs fresh thyme
Chicken stock
Kosher salt
Freshly ground black pepper
Cumin
Cayenne pepper
Olive oil for drizzling (optional)
Pine nuts, toasted (optional)

In a large stock pot, heat olive oil over medium heat. Add onions and garlic and season with salt and pepper. Cook onions until soft, but not browned. Add butternut squash and season with salt and pepper again. Cover and cook until the squash is fork tender, stirring occasionally. Add enough chicken stock to cover the squash and season with cumin, cayenne, and salt and pepper to taste. Bring to a boil, then reduce to a simmer and cook for 20-30 minutes.

Remove the stems of thyme. Carefully ladle the soup into a blender or large food processor. Pulse until no lumps remain. Serve, topped with pine nuts and a drizzle of olive oil if desired.