Butternut Bisque

Sorry it's been a while since I posted. Our little family has been sickity-sick so far this December.

I return to you with a simple recipe by Martha Stewart for Butternut Bisque. Fancy Schmancy enough for company and your guests won't need to know that you whipped up this elegant autumnal soup in the blender and then stashed it in the freezer.

BUTTERNUT BISQUE

3 T. butter
1/2 diced yellow onion
2 cloves (or 2 tsp.) minced garlic
1/2 tsp. dried thyme
1/4 tsp. cinnamon
1/8 tsp. cayenne pepper
1 large butternut squash (4 lbs), peeled, seeded and cut into 1 inch cubes.
1 can reduced sodium chicken broth
1 c. half and half
salt to taste

1. In a large saucepan, heat butter over medium heat. Add onions, garlic, thyme, cinnamon and cayenne. Saute for 5 minutes.
2. 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.
3. Working in patched, puree in a blender until smooth. Season with salt to taste.

To Freeze: Ladle into airtight containers. Label and freeze for up to 3 months.

To Serve: Heat in microwave on high for 1 minute intervals, stirring after each minute. When warmed through top with sour cream and a dash of cayenne pepper.