Your guests don't need to know you whipped up this elegant autumnal soup in a blender and stashed it in the freezer.
Ingredients
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3 tablespoons butter
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1 medium onion, coarsely chopped
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2 garlic cloves, sliced
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½ teaspoon dried thyme
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¼ teaspoon ground cinnamon
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1/8 to 1/4 teaspoon cayenne pepper plus more for garnish (optional)
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Coarse salt
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1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes
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1 can (14 ½ ounces) reduced-sodium chicken broth
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1 cup half-and-half
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1 tablespoon fresh lemon juice
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Sour cream, for serving
Directions
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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.
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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.
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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.