Butternut Squash Soup

I had a squash I needed to make something out of and I have to say this hit the spot.

• 1 1/2 tablespoons butter
• 1/2 onion, sliced
• 2 cloves garlic
• 2 sprigs fresh thyme
• 1 butternut squash - peeled, seeded, and cut into 1-inch cubes
• 3 cups chicken stock
• 1 cube chicken bouillon
• 1 pinch ground cumin
• 1 pinch ground allspice
• 1/4 cube of 1/3 less fat cream cheese
• salt and white pepper to taste
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• Cook Squash in oven for 30 minutes and then peel and dice set aside.
• 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.
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• 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. 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. Blend in cream cheese at the end.

Eat with Garlic Ciabatta bread toasted with olive oil brushed on top.