Description
Slightly sweet, this is one of the best soups I’ve had in a while.
Ingredients
- 1 ½ tablespoons butter
- ½ onion, sliced
- 2 cloves garlic
- 2 sprigs fresh thyme
- ½ butternut squash – peeled, seeded, and cut into 1-inch cubes
- 4 cups chicken stock
- ½ cube chicken bouillon
- 1 pinch ground cumin
- 1 pinch ground allspice
- salt and ground black pepper to taste
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4