Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.92 Kcal (594 kJ) | ||
| Calories from fat | 61.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 10% | |
|---|---|---|---|
| Cholesterol | 18.71mg | 6% | |
| Sodium | 464.82mg | 19% | |
| Potassium | 344.28mg | 7% | |
| Total Carbs | 13.6g | 5% | |
| Sugars | 5.8g | 23% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 7.76g | 16% | |
| Vitamin C | 5.1mg | 9% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.3mg | 1% | |
| Calcium | 24.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 50.92 Kcal (213 kJ) | ||
| Calories from fat | 22.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 10% | |
|---|---|---|---|
| Cholesterol | 6.71mg | 6% | |
| Sodium | 166.78mg | 19% | |
| Potassium | 123.53mg | 7% | |
| Total Carbs | 4.88g | 5% | |
| Sugars | 2.08g | 23% | |
| Dietary Fiber | 0.24g | 3% | |
| Protein | 2.78g | 16% | |
| Vitamin C | 1.8mg | 9% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 8.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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