1 cup cubed squash
1 tablespoon avocado/grapeseed oil
4 large yellow onions thinly sliced
4 cups of water
1 sprig of thyme
Sea salt and cayenne pepper (to taste)
1. Add oil and onions to pan or dutch oven. Cook over medium heat for 10 minutes (stir occasionally).
2. Add thyme, stir and cover. Reduce heat to low and continue to cook slowly for approximately 30 minutes or until onions are soft.
3. Add water, salt and cayenne pepper.
4. Let simmer for another 5 minutes.