Thursday, January 8, 2009

butternut bisque... 45 minutes

the goods:

3 tablespoon 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
1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes
1 can (14.5 ounces) chicken broth (for vegetarian, use vegetable broth)
1 cup half-and-half
1 tablespoon fresh lemon juice
sour cream, for serving

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.

Add squash, broth, half-and-half, and 3 cups water. Bring to a boil; reduce to a simmer, and cook until squash is tender, 20 minutes.

Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream.

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