Butternut Bisque

Name: Butternut Bisque
Prep time: 15 min
Total time: 45 min
Ingredients: 3 tablespoons butter; 1 medium onion, coarsely chopped; 2 garlic cloves, sliced; 0.5 teaspoon dried thyme; 0.25 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 ½ ounces) reduced-sodium chicken broth; 1 cup half-and-half; 1 tablespoon fresh lemon juice; Sour cream, for serving

3.6

(500)

21 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

45 mins

Servings:

12

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

Ingredients

3 tablespoons butter
1 medium onion, coarsely chopped
2 garlic cloves, sliced
½ teaspoon dried thyme
¼ 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 ½ ounces) reduced-sodium chicken broth
1 cup half-and-half
1 tablespoon fresh lemon juice
Sour cream, for serving

Directions

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.
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.
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 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.