Saute chopped shallot . Add squash, 2/3 cup water and thyme. Cover and cook 15 minutes until squash is tender.
Stir in flour, 1 2/3 cup water and bouillion cubes. Boil uncovered for 8 minutes. Cool slightly and puree in your food processor.
for broccoli soup :
Trim broccoli and chop. Simmer in 2 cups water and bouillion cube, and garlic until tender. Puree in food processor with lemon rind. Re-heat on stove top.
Pour each soup 1/2 and /12 in individual bowls. Draw through swirls of sour cream.