1 1/2 tablespoons butter. 1/2 onion, sliced2 cloves garlic. 2 sprigs fresh thyme. 1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes. 4 cups chicken stock1/2 cube chicken bouillon1 T ground cumin 1 pinch ground allspice. Tumeric salt and ground black pepper to taste

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; add 1 cup buttermilk or heavy cream; remove from heat.