Best Butternut Squash Soup Ever

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 purée.

Purée in batches until smooth and pour into a serving bowl.

Alternately, you can use a stick blender and purée the soup in the pot.