Things are beginning to look like Thanksgiving around my house. Today Peter is setting up the large table top we attach to our small apartment-sized table and as of now, ingredients are beginning to populate the counters. Had to check on how much granulated sugar I had and where or where is that damn Sherry Vinegar? I’ve made the soup and froze it so at least one dish is done.
3 TBS butter ( I use unsalted)
1 medium onion coarsely chopped
2 garlic cloves sliced ( I used 3)
1/2 tsp dried thyme
1/4 tsp cinnamon
1/8 to 1/4 tsp cayenne pepper
1 large butternut squash (4lbs) peeled, seeded and cubed
1 can reduced sodium chicken broth
1 cup half & half
1 TBs lemon juice
sour cream for serving
In large saucepan, heat butter over MEDIUM, add onion, garlic , thyme, cinnamon and cayenne, stirring occasionally till onion softens 5-7 min.
Add squash, broth, half & half and 3 cups of water. Bring to boil; reduce to simmer, and cook till squash is tender – about 20 min.
Working in batches, puree in blender till smooth (I used immersion blender right in pot all at once). Stir in lemon juice, season with salt. Serve bisque with sour cream and dash of cayenne (if desired).
Recipe from Martha Stewart’s Every Day Food