“Slightly sweet, this is one of the best soups I've had in a while.” - by Chester
Ingredients
Adjust Servings
Original recipe yields 4 servings
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
Amount Per Serving (4 total)
- Calories
- 140 cal
- 7%
- Fat
- 5.2 g
- 8%
- Carbs
- 23.9 g
- 8%
Based on a 2,000 calorie diet
Share It
Reviews (146)
Rate This Recipe
"Soo delicious! I used the whole butternut squash and roasted it on a baking sheet on broil for 5 min or so to bring out the flavor after cubing it. I also have lemon thyme plants in my yard so I used ..." See morethat instead of regular thyme otherwise I followed the recipe in order with the same sesonings. Perfect for the first snow in the mountains. Thank you."
MOLLE888
"So delicious! I used an entire 5 lb butternut squash, tripled the fresh thyme and garlic, and added a leek, but kept the stock at 4 cups. While I was pureeing i added about a cup of whole milk. Upon t..." See moreasting I added some garlic salt. This soup is so good. It thickens a bit while it cools. Thank you for this one!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
