Butternut Bisque

With summer going and cool weather just around the corner, I have been in the mood for soup and warm bread.  All of my kids really love butternut squash, so I thought this soup would be perfect.  Jeremy LOVED this soup!  He ate two bowls and had some for lunch the next day.
 The next time I make this I will omit the cinnamon.  We are a fan of cinnamon, but not in this soup.  Other than that, the soup was creamy, had a really nice smooth texture and was full of good things to eat.  Serve it with warm rolls or your favor bread recipe along with honey butter.


Butternut Bisque
www.marthastewart.com

• 3 tablespoons butter
• 1 medium onion, coarsely chopped
• 2 garlic cloves, sliced
• 1/2 teaspoon dried thyme
• 1/4 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 1/2 ounces) reduced-sodium chicken broth
• 1 cup half-and-half
• 1 tablespoon fresh lemon juice
• Sour cream, for serving

Directions

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, puree in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.