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- 1 1/2 Tbsp butter
- 1/2 onion shredded
- 2 cloves garlic
- 2 springs fresh thyme
- 4 C chicken stock
- 3- 4 lbs butternut squash, peeled 1″ cubes
- 1/2 cube chicken bouillon
- 1 pinch of ground cumin
- 1 pinch of ground allspice
- Melt butter in large pot over medium heat; add onion, garlic, and thyme until onion is soft.
- Add squash and chicken stock on simmer. Cook until squash is tender.
- Add in crumbled bouillon, cumin, allspice, salt and pepper.
- Remove from heat; use immersion blender until smooth.