This isn't exactly "the best" butternut squash soup I've ever had, but non-the-less, it is a good soup, along with some modifications. The soup definitely needed some tweaking to make it more flavorable. First, I saute'd 4 tablespoons of diced onion along with a pinch of dried thyme leaves, in the 1-1/2 tablespoons of melted butter for about 2 minutes over medium heat, then I added the 2 cloves of garlic (minced), and saute'd that for about 30 seconds. I then added 3 cups of the broth, 1/2 teaspoon of bouillon granules, 3 pinches of ground allspice, 3 pinches of ground cumin, 2 pinches of black pepper, plus 4 cups of the squash (which I cut into 1/2-inch cubes). I did not add any salt, as this soup does not need it!! I then brought the soup ingredients to a boil, then lowered the heat to a simmer, and cooked it for exactly 23 minutes. (The squash was tender by then.) I then stirred in the last cup of broth, which helped to cool down the soup a bit. I poured a third of the soup into a blender, and just pressed the "blend" button to puree' the soup. I added the puree'd soup into another pan, and heated it on low, and finished puree'ing the soup in batches, until all the soup was smooth, then adding it to the already puree'd soup in the pan to finish heating the soup through. I read the reviews posted, and don't know why others stated this soup was abit runny. I found it to be slightly thick. It had the texture of a "bisque" soup. With modifications made, this soup was good!!
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This isn't exactly "the best" butternut squash soup I've ever had, but non-the-less, it is a...