Carrot and Squash Soup

Soup season is upon us. The days are short, the temperature is dropping. A warming bowl of veggie soup is nourishing and comforting. The possibilities are huge but this is what I came up with for tonight's dinner.

1 tsp. olive oil

1 medium onion, finely chopped

1 tbl. ground cumin

2 sprigs fresh thyme

1 quart low sodium chicken stock

1 quart water

1 bunch carrots, scraped and sliced

1 butternut squash, peeled, seeded and chopped

1 can navy beans

salt and pepper to taste

Heat olive oil in a large pot. Add onion and cumin and saute until onion is translucent and beginning to brown, stirring occasionally. Add thyme, chicken stock and water and bring to a boil. Add carrots and squash and let stock come back to a boil. Lower heat and simmer covered for 40 minutes. Add beans, season with salt and pepper and simmer for 10 more minutes. Serve with bread, salad and cheese.

Serves 6

Notes: Potatoes and mushrooms could be added to the soup, making it even heartier.