Ingredients

• 1.5 tablespoons butter
• ½ onion , sliced
• 2 cloves garlic
• 2 sprigs fresh thyme
• 0.5 butternuts squash - peeled , seeded, and cut into 1-inch cubes
• 4 cups chicken broth
• 0.5 cubes chicken bouillon
• 1 pinch ground cumin
• 1 pinch ground allspice
• salt and ground black pepper to taste

Instructions

1. 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.
2. 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.

Nutrition per serving