Butternut Squash Bisque
Author: 
Recipe type: Cooking for a Crowd, Weekend Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 3 tablespoons butter
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, sliced
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground cinnamon
  • ⅛ to ¼ teaspoon cayenne pepper (optional)
  • coarse salt
  • I large butternut squash (about 4 pounds), peeled, seeded and cut into 1-inch cubes
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 cup half-and-half
  • 1 tablespoon fresh lemon juice
  • sour cream or goat cheese, for serving
Instructions
  1. In a large saucepan, heat butter over medium. Add onion, thyme, garlic, 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 of 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 or goat cheese and garnish with cayenne pepper, if desired.
  4. NOTE: If you don't have 12 mouths to feed you can freeze this soup easily. Ladle cooled bisque (without cheese or sour cream) into an airtight container leaving one inch of space at the top. Freeze for up to three months. When you're ready to reheat, run container under hot water to release bisque. Heat with a bit of water, stirring occasionally.
Recipe by In Good Taste at http://ingoodtaste.kitchen/worknight-dinner-recipe-butternut-bisque/