Everyday Food'S Butternut Bisque Recipe

• 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

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.
4. To Freeze: Ladle cooled bisque (without sour cream) into airtight containers, leaving 1 inch of space; freeze up to 3 months.
5. To Reheat: Run container under hot water to release bisque. Heat with a bit of water, stirring occasionally.

butter, onion, garlic, thyme, ground cinnamon, cayenne pepper, salt, butternut squash, chicken broth, lemon juice, sour cream

Taken from www.seriouseats.com/recipes/2008/11/everyday-food-butternut-bisque-recipe.html (may not work)