Rating: 4.5 stars 4.5
490 Ratings
  • 5 star values: 340
  • 4 star values: 106
  • 3 star values: 25
  • 2 star values: 10
  • 1 star values: 9

Slightly sweet, this is one of the best soups I've had in a while.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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 Facts

140 calories; protein 3.6g; carbohydrates 23.9g; fat 5.2g; cholesterol 12.3mg; sodium 866.1mg. Full Nutrition