Recipe from Martha Stewart’s website

Well we have quite the box this week! It is still so warm here that I am not quite ready for soup yet, but I certainly have a taste for a rich and creamy butternut squash bisque!  So guess which recipe I have found for you:). The sweetness of the butternut squash is contrasted really nicely with the bitter/peppery flavor of arugula; maybe a salad to go with the soup?

To go in a slightly different flavor direction, you could roast some Lunchbox Peppers and add them to the mix before the puree step.

3 TB Butter

1 medium Onion, coarsely chopped

2 Garlic cloves, sliced

1/2 tsp dried Thyme

1/4 tsp ground Cinnamon

1/8 to 1/4 tsp Cayenne Pepper, plus more for garnish (optional)

Coarse Salt

1 large Butternut Squash (about 4 lbs), peeled, seeded, and cut into 1” cubes

14 1/2 oz Chicken Broth or Vegetable Broth

1 cup Half and Half

1 TB 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 (or if you have an immersion blender, blend right in the pot). Stir in lemon juice; season with salt.  Serve bisque with sour cream, garnished with cayenne, if desired. For a different flavor, use ground nutmeg or cloves instead of cinnamon, or add a Southwestern touch with a small amount of chili powder. Ladle cooled bisque (without sour cream) into airtight containers, leaving 1” of space; freeze up to 3 months.