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.
Everyday Food, November 2008
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Recipe Summary
Ingredients
Directions
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.