Cooking Instructions:

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the chopped carrots and diced butternut squash to the pot. Sauté for another 5-7 minutes, allowing the vegetables to soften slightly.

Pour in the broth and add the dried thyme, ground cumin, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.

Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup and leave the other half intact.

If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender.

Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley if desired.

For an extra touch, consider adding a dollop of sour cream or a sprinkle of toasted pumpkin seeds on top of your soup before serving.

Additionally, this soup can easily be made ahead of time and stored in the refrigerator for up to three days or frozen for up to three months.

Just reheat it gently on the stove, adding a splash of water or broth if needed to reach your desired consistency. Enjoy the comforting flavors of fall in every spoonful!