Butternut Bisque

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

  • Prep:
  • Total Time:
  • Servings: 12
Butternut Bisque

Source: Everyday Food, November 2008

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
  • 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.

Cook's Note

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

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