This deliciously smooth butternut squash soup is perfectly seasoned with garlic, thyme, cumin, and allspice for a comforting fall soup.
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
