- 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
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, about 20 minutes.
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.
To Freeze: Ladle cooled bisque (without sour cream) into airtight containers, leaving 1 inch of space; freeze up to 3 months.
To Reheat: Run container under hot water to release bisque. Heat with a bit of water, stirring occasionally.
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