This butternut squash made with chicken broth is slightly sweet. It's one of the best soups I've had in a while!
Ingredients
- ½ tablespoons butter: 1 piece
- onion: 0.5 piece (sliced)
- garlic: 2 clove
- sprigs fresh thyme: 2 piece
- butternut squash - peeled, seeded, and: 0.5 piece (cut into 1-inch cubes)
- chicken broth: 4 cups
- cube chicken bouillon: 0.5 piece
- pinch ground cumin: 1 piece
- pinch ground allspice: 1 piece
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
