Butternut Bisque

Name: Butternut Bisque
Ingredients: 3 tablespoons unsalted butter; 1 medium onion, 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 (14.5 ounces) low-sodium chicken broth; 1 cup half-and-half; 3 cups water; 1 tablespoon fresh lemon juice; 3/4 cup sour cream, for serving

13 ingredients

19 steps

Ingredients

3 tablespoons unsalted butter
1 medium onion, 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 (14.5 ounces) low-sodium chicken broth
1 cup half-and-half
3 cups water
1 tablespoon fresh lemon juice
3/4 cup sour cream, for serving

Directions

1

In a large saucepan, heat butter over medium.
2

Add onion, garlic, thyme, cinnamon, and cayenne to taste.
3

Season with salt, and cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
4

Add squash, broth, half-and-half, and the water.
5

Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.
6

Working in batches, puree in a blender until smooth (do not fill jar more than halfway each time).
7

Stir in lemon juice; season with salt.
8

To serve, divide bisque among bowls and top each with 1 tablespoon sour cream; garnish with additional cayenne, if desired.
9

Let soup cool completely, then pour into airtight containers, leaving 1 inch of space at top.
10

Freeze up to 3 months.
11

Thaw in microwave or overnight in refrigerator.
12

Heat with a bit of water, stirring occasionally.
13

Add sour cream just before serving.
14

(Per Serving)
15

Calories: 117
16

Fat: 5.4g (3.3g Saturated Fat)
17

Protein: 2.6g
18

Carbohydrates: 17.1g
19

Fiber: 2.8g