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1. Add butter to large stockpot. Melt over medium heat.
2. Add diced onion to stockpot. Sauté until onions are slightly softened.
3. Add cubed butternut squash, cold water and chicken bouillon to stockpot.
4. Cover stockpot with lid and bring to a gentle boil.
5. Reduce heat to low. Simmer 25-30 minutes, or until squash is tender.
6. Remove from heat and let cool 15 minutes.
7. Place squash mixture into blender in small batches. Puree and transfer to bowl.
8. After pureeing all squash, return to clean stockpot.
9. Stir in half-and-half, allspice, and coarse salt.
10. Heat over medium heat, stirring frequently, until warmed through.
11. Serve hot in individual soup bowls.
12. Garnish with sour cream.
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