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Butternut Bisque

Butternut Bisque

  • 3 T. butter
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves sliced
  • 1/2 t. dried thyme
  • 1⁄4 t. ground cinnamon
  • 1/8 to 1/4 t. cayenne pepper plus more for garnish
  • Coarse salt
  • 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 c. chicken broth
  • 1 c. half and half
  • 3 c. water
  • 1 T. lemon juice
  • Sour cream for serving

Get Ingredients

In a large saucepan, heat butter over medium heat. 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 water. Bring to a boil; reduce to a simmer and cook until squash is tender. Working in batches, puree in a blender or blend with an immersion blender until smooth. Stir in lemon juice; season with salt. Serve with sour cream, garnished with cayenne, if desired. – ​Recipe from Martha Stewart Living

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