Cook the onion, garlic, and thyme in the olive oil until the onion has softened, about 5 minutes. Add the squash and sauté for another minute or so.
Add the vegetable stock, bring to a simmer and cook until the squash is tender - about 30 minutes. Season with cumin, nutmeg, cinnamon, black pepper and salt, and stir to combine. Let simmer a few minutes more and then remove from heat.
Using a hand blender, puree the soup into a creamy, smooth consistency.
Return to heat, and let the soup warm through.
Serve in bowls and top with freshly grated parmesan cheese.
Kindly Submitted by “The Picky Eater”
Return to Suggested Recipes for Post Bariatric Surgery - Phase 2B: Pureed Diet
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