Butternut Bisque

So So So So SOOOOOOOO yummy.

(Source: Everyday Food)

3 T. butter

1 medium onion, diced

2 garlic cloves, minced

1/2 t. dried thyme

1/4 t. cinnamon

1/8 - 1/4 t. cayenne pepper (to taste)

coarse salt

1-2 large butternut squashes (totaling 4 lbs.) peeled, seeded and cubed

1 can (14.5 oz) reduced-sodium chicken broth

1 c. half-and-half

1. In a large saucepan, heat butter over medium heat. Add onion, garlic, thyme, cinnamon, and cayenne. Season with salt, and cook, stirring occasionally until onion is softened, 5-7 minutes.

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

3. Working in batches (or with a stick blender), puree until smooth. Stir in half-and-half, season with salt.