Best Butternut Squash Soup Ever

1. 1

   Melt the butter in a large pot over medium heat. Add the onion, garlic, and thyme, and cook until the onion softens, about 5 minutes. Add the squash and chicken broth; bring to a simmer, then cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup. Season with cumin, allspice, salt, and pepper, then take off the heat.

2. 2

   Working in batches, transfer the soup to a blender, filling it no more than halfway. Hold the lid with a kitchen towel, then carefully start the blender with a few quick pulses to get the soup moving before letting it run to purée. Pour the soup into a serving bowl. Alternatively, use a stick blender to purée the soup directly in the pot.

• Calories 88.38 kcal Low Source
• Protein 3.59 g Low Source
• Carbs 7.97 g Moderate
• Total Fat 4.79 g Moderate
• Saturated Fat 3.02 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 11.77 mg Low Source
• Sodium 1341.58 mg High
• Fiber 0.78 g Low Source
• Sugar 0.84 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 29.17 mg Low Source
• Iron 0.69 mg Low Source
• Potassium 156.24 mg Low Source
• Vitamin A 2.4 mcg_rae Low Source
• Vitamin C 2.85 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅