This butternut squash made with chicken broth is slightly sweet. It’s one of the best soups I’ve had in a while!
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
4
Ingredients
1 ½ tablespoons butter
½ onion, sliced
2 cloves garlic
2 sprigs fresh thyme
½ butternut squash – peeled, seeded, and cut into 1-inch cubes
4 cups chicken broth
½ cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste
Directions
step 1
Melt butter in a large pot over medium heat. Add onion, garlic, and thyme and sauté until onion has softened, about 5 minutes. Add squash and chicken broth; bring to a simmer, then cook until squash is tender, 10 to 15 minutes. Crumble bouillon into the soup. Season with cumin, allspice, salt, and pepper, then remove from heat.
step 2
Working in batches, pour soup into a blender, filling no more than halfway. Hold the lid in place with a kitchen towel, then carefully start the blender using a few quick pulses to get the soup moving before leaving it on to purée. Pour soup into a serving bowl. Alternately, you can use a stick blender and purée the soup in the pot.
Nutrition Facts
140
Calories
5g
Fat
24g
Carbs
4g
Protein
Hide Full Nutrition Label
Nutrition Facts
Servings Per Recipe 4
Calories 140
% Daily Value *
Total Fat:5g 7%
Saturated: Fat 3g 15%
Cholesterol: 12mg 4%
Sodium :866mg 38%
Total Carbohydrate : 24g 9%
Dietary Fiber : 6g 22%
Total Sugars :2g
Protein :4g 7%
Vitamin C: 10mg 11%
Calcium :60mg 5%
Iron: 2mg 8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.