I’ve had a butternut squash sitting on my kitchen counter for more than a couple weeks. Poor thing, begging to be enjoyed in a stew, soup, or roasted…and I wouldn’t listen. Finally, today being a rainy day it seemed like just the right time to make this squash feel needed. Also, we got in the soup mood after a fantastic meal of homemade Russian Molokan Borsch minus the beets yesterday thanks to our dear friends Betsy & Beau (see their homemade Blackberry Pie recipe by clicking the link.)

©EverydayCookingAdventures 2014

I admit to being a bit wary of cutting squash because of their tough meaty consistency, making a knife seem like an even more dangerous object than usual. But, through trial and error and one band aided finger about a year ago, I have come to find that squash shouldn’t be so notorious after all. Following A Veggie Venture’s multi-step with photos how-to is truly the best way to conquer the beast (Click the link for the instructions).

©EverydayCookingAdventures 2014

I also admit to not jumping into making soup all that often simply because you usually can’t make a small enough batch for just two people and one meal. However, +Martha Stewart recommends freezing this soup for later. Hello! How did I not think of that before? So tonight we are eating this lovely winter soup and freezing the rest in a large re-sealable plastic bag for another drizzly day or night. The soup came out with a definite kick after each bite and was lovely thick but not chunky consistency. Here’s my bisque:

Martha Stewart Butternut Squash Bisque ©EverydayCookingAdventures 2014

Butternut Squash Bisque

Recipe from: Martha Stewart’s Everyday Food, November 2008

Prep Time: 15 minutes
Total Time: 45 minutes
Serves: 4 – 5

Ingredients

• 3 tablespoons butter
• 1/2 medium onion, coarsely chopped
• 1 garlic clove, sliced
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground cinnamon*
• 1/8 teaspoon cayenne pepper
• Coarse salt
• 1 large butternut squash (about 3-4 pounds), peeled, seeded, and cut into 1-inch cubes
• 14 oz. (1 can) reduced-sodium chicken broth
• 1 cup half-and-half
• 1/2 tablespoon fresh lemon juice
• Sour cream, for serving

Directions
1. 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.

2. 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.

3. Working in batches, puree in a blender until smooth. Stir in lemon juice; season with salt. Serve bisque with sour cream if desired.

*Note: For a different flavor, use ground nutmeg or cloves instead of cinnamon.

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