Butternut Squash Bisque

                 Prep Time 15 minutes
·                Total Time 45 minutes
·                Yield Serves 12 

 Ingredients

·         3 tablespoons butter
·         1 medium onion, coarsely chopped
·         2 garlic cloves, sliced
·         1/2 teaspoon dried thyme
·         1/4 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  (Trader Joes has bags of cubed squash)
·         1 can (14 1/2 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.

For a different flavor, use ground nutmeg or cloves instead of cinnamon, or add a Southwestern touch with a small amount of chili powder.