Butternut Squash And Tomato Soup Recipe

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 4 large ripe tomatoes, chopped (or 1 can (14.5 oz) diced tomatoes with juice)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth (preferably low sodium)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Fresh thyme sprigs (optional, for garnish)