Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Butternut Bisque 3.6 (500) 21 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Rate Print Share Prep Time: 15 mins Total Time: 45 mins Servings: 12 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 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-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. Cook's Notes 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 inch of space; freeze up to 3 months. Originally appeared: Everyday Food, November 2008 Rate It Print