Butternut Bisque

Ingredients
3 tbsp butter
1 medium onion, coarsely chopped
2 garlic cloves
1/2 tsp dried thyme
1/4 tsp ground cinnamon
1/8 to 1/4 tsp cayenne pepper
salt
1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
1 can (14.5 oz) chicken broth
1 cup half and half
1 tablespoon lemon juice
sour cream

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 is desired.

From Everyday Food magazine.

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