Creamy Butternut Squash Soup

Heat a large cooking vessel over medium heat, allowing butter to melt and become liquid. Introduce the onion, garlic, and thyme into this mixture and cook until the onion has lost its firmness, taking around 5 minutes. Next, add the squash and chicken broth to the pot, stirring gently until it begins to simmer; continue cooking for approximately 10-15 minutes or until the squash is tender. Introduce the bouillon cubes into the soup, then season with cumin, allspice, salt, and pepper before removing from heat.

Subsequently, divide the soup into smaller portions and process in a blender using short bursts. Ensure that you fill no more than half of the blender to avoid spills, and secure the lid with a kitchen cloth. Begin blending by making a few quick pulses to initiate movement, followed by leaving the blender running until it reaches a smooth consistency. Transfer the blended soup to a serving container, or alternatively, use a handheld blender to purify the soup directly in the cooking vessel.