Butternut Squash Cream Soup

Your guests don't need to know you whipped up this elegant autumnal soup in a blender and stashed it in the freezer.

3 Tbsp. butter
1 medium onion, coarsely chopped
2 cloves garlic, sliced
½ tsp. dried thyme
¼ tsp. ground cinnamon
⅛-¼ tsp. ground cayenne pepper
coarse sea salt
1 large butternut squash, peeled, seeded and cut into 1” cubes (~ 4 lbs)
1 (14½ oz) can chicken broth
1 cup half-and-half cream
1 Tbsp. lemon juice, freshly squeezed

To Serve:
sour cream

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

Working in batches, purée in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.

Makes 12 servings.

Cook’s Note: For a different flavour, use ground nutmeg or cloves instead of cinnamon, or add a Southwestern touch with a small amount of chili powder.