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Butternut Squash Soup

Ingredients

  • 1 1/2 tablespoons butter
  • 1/2 onion, sliced
  • 2 cloves garlic
  • 2 sprigs fresh thyme
  • 1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes
  • 4 cups chicken stock
  • 1/2 cube chicken bouillon
  • 1 pinch ground cumin
  • 1 pinch ground allspice
  • Salt and ground black pepper, to taste

Cooking 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.  Alternatively, you can use a stick blender to puree the soup in the pot.

Enjoy this hearty soup from AllRecipes!