Best Butternut Squash Soup Ever Recipe

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.