Butternut Squash Soup

Anthony has already requested this soup become a family staple. Just creamy enough with a hint of spice. Freeze leftovers in airtight container for up to 3 months.

Serves 12
Total time: 45 minutes
Goes well with toasted french bread

Ingredients:
3 T. butter
1 medium onion, coarsely chopped
2 cloves garlic, sliced
1/2 t. dried thyme
1/4 t. ground cinnamon OR nutmeg (depending on what you like)
1/8 - 1/4 t. cayenne pepper (plus more for garnish)
sea salt
1 large butternut squash (about 4 lbs.) peeled, seeded and cut into 1-inch cubes
1 can (14 oz.) chicken broth
1 c. half & half
1 T. fresh lemon juice
sour cream, for serving

Directions:
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 & 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.

Recipe Source: adapted from Everyday Food