· Total Time 45 minutes
· Yield Serves 12
· 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
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.