Butternut Squash Bisque

The Capital Grille Restaurant Recipe

3 tablespoons butter
1 shallot
2 garlic cloves, sliced
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/8-1/4 teaspoon cayenne pepper
1 large butternut squash, peeled, seeded, and cut into 1 inch cubes
1 (14.5 oz.) can reduced sodium chicken broth
1 cup Half and Half
1 tablespoon fresh lemon juice
coarse salt

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

Add the 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. Serves 6.

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