best butternut squash soup ever

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• 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.
• 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.