Best Butternut Squash Soup Ever |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Slightly sweet, this is one of the best soups I've had in a while. Ingredients:
1 1/2 tablespoons butter |
1/2 onion, sliced |
2 cloves garlic |
2 sprigs fresh thyme |
1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes |
4 cups chicken stock |
1/2 cube chicken bouillon |
1 pinch ground cumin |
1 pinch ground allspice |
salt and ground black pepper to taste |
Directions:
1. 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.
2. 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.
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