Butternut Bisque

My favorite cooking magazine came in the mail yesterday. Without fail, I always find something wonderful to make. This bisque recipe caught my eye immediately.

It's a fairly simple soup to make. Peeling and chopping the butternut squash was a bit time consuming, but it was my first time working with it. After some trial and error, I found that the easiest way to prep the squash was to cut it in half lengthwise using a sharp, heavy duty knife, and scoop out the seeds and stringy stuff. Then slice the squash the short way into 1 inch slices. Set the slices on their sides and slice off the peel with the knife (using a vegetable peeler on the whole squash was messy, awkward, and left a little too much rind). Chop the slices into 1 inch cubes. If anyone has an easier method, please let me know. I am open to suggestions.

Awkward squash aside, this soup was delicious and well worth it. Perfect autumnal flavor. I'm still enjoying a little time in my rut.

Butternut Bisque
From Everyday Food

serves 12

3 T butter

1 medium onion, coarsely chopped

2 garlic cloves, sliced

1/2 t dried thyme

1/4 t ground cinnamon

1/4 t cayenne pepper, plus more for garnish

coarse salt

1 large butternut squash (about 4 lbs), peeled, seeded, and cut into 1 inch cubes

1 can (14.5 oz) chicken broth (I use vegetable broth. You know, for the cyclist.)

1 cup half-and-half

3 cups water

1 T 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 5-7 minutes.

Add squash, broth, half-and-half, and 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.

Martha says this soup freezes well. 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.

We ate this for #4's soup party.