Butternut Squash Bisque

This past fall, I stocked up on butternut squash and froze some for winter meals thinking I'd use it for a roasted veggies recipe. When I came across this recipe from Martha Stewart's Everyday Food magazine, I thought I'd try it instead. I've never had this kind of soup before and I was surprised how good it is. I used skim milk for half the cream it called for, but otherwise I followed the recipe. The soup was perfect for the bitter cold nights we have been having here. Add a spoonful of sour cream and a dash of parsley, and you have a great meal!

Butternut Squash Bisque

3 Tablespoons butter

1 medium onion, coursely chopped

2 cloves garlic, sliced

1/2 tsp. thyme

1/4 tsp. cinnamon

1/8 to 1/4 tsp. cayanne pepper, plus more for garnish (optional)

course salt

1 large butternut squash (about 4 pounds) peeled, seeded and cut into 1 inch cubes (frozen squash would work too)

1 can (14.5 ounces) reduced sodium chicken broth (I used cubes)

1 cup half and half (I used 1/2 cup skim and 1/2 cup half and half)

1 Tablespoon lemon juice

sour cream

In a large saucepan, heat butter over medium heat. Add onion, garlic, thyme, cinnamon, and cayenne pepper. Season with salt, and cook, stirring as needed, until onion is soft, about 5 to 7 minutes.

Add squash, broth, half and half and 3 cups of water. Bring to a boil, reduce to simmer and cook until squash is tender, about 20 minutes.

Working in batches, puree in a blender (do not use a food processer, tried that, it makes a mess!), until smooth. Stir in lemon juice and season with salt.

Serve with sour cream and parsley and cayenne, if desired.

Note: You can freeze this soup up to 3 months in single serving freezer bags.

Makes 12 servings at 117 calories and 5.4 grams of fat per serving.

"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home."

-Edith Sitwell