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