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Home Recipes
Soup

Butternut Bisque

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

Ingredients :

    3 tablespoons butter
    1 medium onion, coarsely chopped
    2 garlic cloves, sliced
    ½ teaspoon dried thyme
    ¼ teaspoon ground cinnamon
    1/8 to 1/4 teaspoon cayenne pepper plus more for garnish (optional)
    Coarse salt
    1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes
    1 can (14 ½ ounces) reduced-sodium chicken broth
    1 cup half-and-half
    1 tablespoon fresh lemon juice

Direction :

    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. Stir in lemon juice; season with salt. Serve bisque with sour cream, garnished with cayenne, if desired.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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