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”