Roasted Squash Soup With Cumin

• 1 large (about 3 pounds) butternut squash
• 3 teaspoons vegetable oil
• Kosher salt and freshly ground pepper
• 1 teaspoon ground cumin
• 4 1/2 cups chicken stock
• 1 clove garlic, minced
• 1/2 teaspoon cider vinegar
• 1/2 teaspoon sugar
• Pinch cayenne pepper
• 1/2 cup heavy cream

1. Preheat the oven to 400 degrees and line 1 large and 1 small baking sheet with aluminum foil.
2. With a large knife, split the squash in half, then scoop out and reserve the seeds.
3. Brush the cut side of the squash with 2 teaspoons of oil and sprinkle with salt and pepper.
4. Place cut side down on the large baking sheet and roast until very tender, about 35 minutes.
5. Remove any orange fibers from seeds and rinse them under running water.
6. Drain and place on paper towels to dry.
7. Toss seeds with the remaining teaspoon of oil and 1/2 teaspoon of the cumin, and season with salt.
8. Place on the small baking sheet, cover loosely with foil and roast along with the squash, stirring occasionally, until well browned, about 10 minutes.
9. Remove from the oven and set aside.
10. Scoop the flesh from the squash shells and place it in a kettle.
11. Add the chicken stock, garlic, vinegar, sugar, cayenne and remaining cumin.
12. Bring to a boil, lower and simmer, uncovered, for 10 minutes.
13. Working in small batches, transfer the soup to the container of a blender and blend until smooth.
14. Return the soup to the pan.
15. Stir in the cream and bring back just to a simmer.
16. Season with salt and pepper to taste and serve garnished with the cumin seeds.

butternut squash, vegetable oil, kosher salt, ground cumin, chicken stock, clove garlic, cider vinegar, sugar, cayenne pepper, heavy cream

Taken from cooking.nytimes.com/recipes/8044 (may not work)