Chicken stock is the base for this pureed butternut squash soup seasoned with garlic, thyme, cumin, and allspice.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
140 Calories
Recipe Instructions
Step 1
Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
Step 2
Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.
Ingredients
1 ½ tablespoons butter
2 cloves garlic
salt and ground black pepper to taste
1 pinch ground allspice
½ onion, sliced
4 cups chicken stock
1 pinch ground cumin
2 sprigs fresh thyme
½ cube chicken bouillon
½ butternut squash - peeled, seeded, and cut into 1-inch cubes
