Creamy and supremely satisfying, this butternut squash-based soup is spiced with cinnamon, cayenne and thyme.
1 butternut squash, peeled, seeded and cut into cubes
2½ cups chicken stock
1 cup half & half
3 tablespoons butter
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon fresh silver thyme, chopped
¼ teaspoon ground cinnamon
Pinch cayenne pepper
1 tablespoon fresh lemon juice
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, purée in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.
d store in the refrigerator for up to 6 months.