Ingredients ————————————————————————————————————————
- 2 small butternut squash - peeled, seeded, cut into 1” cubes (about 3 lbs)
- 1 1/2 tablespoons Avocado Oil / butter
- 1 small onion, sliced
- 3 cloves garlic
- 2 sprigs fresh thyme (1/2 tsp dried)
- 4 cups chicken stock
- 4 - 5 small potatoes (finger potatoes)
- 1 tsp chicken bouillon paste
- 1/4 tsp ground cumin
- 1/4 tsp ground allspice
- 2/3 cup heavy cream
- salt and ground black pepper to taste
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Broil the Squash at 550 F for about 5 to 8 minutes
Melt the oil / butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot oil / butter until the onion has softened (about 5 minutes).
Add the squash, potatoes and chicken stock and paste; bring to a simmer and cook until the squash is tender, about 10 minutes .
Season with cumin, allspice, salt, and pepper;
remove from heat.
Add the Cream.
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. Or…. just use the Soup setting on the Blendtec and it does to for you.
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.
