A creamy and flavorful butternut squash soup with a hint of spice, perfect for a cozy meal.
Combine the cornstarch and milk in a small bowl, stirring until smooth.
Ensure the cornstarch is fully dissolved to avoid lumps in the soup.
In a large saucepan, combine the butternut squash and the milk mixture. Cook over low heat, stirring occasionally, until the soup begins to thicken.
Cut the squash into small, even pieces for quicker cooking.
Add the chicken bouillon, cayenne pepper, and butter to the saucepan. Stir well to combine.
Adjust the cayenne pepper to your preferred level of spiciness.
Cook the soup on medium heat until it simmers, then reduce the heat to low and let it cook for an additional 5 minutes.
Stir occasionally to prevent the soup from sticking to the bottom of the pan.
Stir in the chives and green onions just before serving.
Adding the herbs at the end preserves their fresh flavor and vibrant color.
Serve the soup warm, garnished with additional chives if desired.
Pair the soup with a slice of crusty bread for a complete meal.
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