This deliciously smooth butternut squash soup made with chicken broth is seasoned to perfection with onion, garlic, thyme, cumin, and allspice.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
140 Calories
Recipe Instructions
Step 1
Melt butter in a large pot over medium heat. Add onion, garlic, and thyme and sauté until onion has softened, about 5 minutes. Add squash and chicken broth; bring to a simmer, then cook until squash is tender, 10 to 15 minutes. Crumble bouillon into the soup. Season with cumin, allspice, salt, and pepper, then remove from heat.
Step 2
Working in batches, pour soup into a blender, filling no more than halfway. Hold the lid in place with a kitchen towel, then carefully start the blender using a few quick pulses to get the soup moving before leaving it on to purée. Pour soup into a serving bowl. Alternately, you can use a stick blender and purée the soup in the pot.
Ingredients
2 cloves garlic
salt and ground black pepper to taste
1 pinch ground allspice
4 cups chicken stock
1 pinch ground cumin
2 sprigs fresh thyme
0.5 onion, sliced
1.5 tablespoons butter
0.5 cube chicken bouillon
0.5 butternut squash - peeled, seeded, and cut into 1-inch cubes
