Butternut Bisque

(500)
med104169_1108_butternut.jpg
Prep Time:
15 mins
Total Time:
45 mins
Servings:
12

Your guests don't need to know you whipped up this elegant autumnal soup in a blender and stashed it in the freezer.

Ingredients

  • 3 tablespoons butter

  • 1 medium onion, coarsely chopped

  • 2 garlic cloves, sliced

  • ½ teaspoon dried thyme

  • ¼ teaspoon ground cinnamon

  • 1/8 to 1/4 teaspoon cayenne pepper plus more for garnish (optional)

  • Coarse salt

  • 1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes

  • 1 can (14 ½ ounces) reduced-sodium chicken broth

  • 1 cup half-and-half

  • 1 tablespoon fresh lemon juice

  • Sour cream, for serving

Directions

  1. In a large saucepan, heat butter over medium. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.

  2. Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.

  3. Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.

Cook's Notes

For a different flavor, use ground nutmeg or cloves instead of cinnamon, or add a Southwestern touch with a small amount of chili powder. Ladle cooled bisque (without sour cream) into airtight containers, leaving 1 inch of space; freeze up to 3 months.

Originally appeared: Everyday Food, November 2008

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