Butternut Squash Bisque

By Cynthia O'Connor O'Hara
The Harried Housewife

2 tablespoons butter
1/4 cup chopped onion
2 1/2 to 3 pounds butternut squash, peeled, seeded and chopped
1 1/2 cups water
1 1/2 cups regular or reduced sodium chicken stock or broth
1 cup apple cider
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup fat-free half-and-half
1/4 cup heavy (or whipping) cream
Salt, to taste
Sour cream (optional)
Freshly grated nutmeg (optional)

Melt butter in a large saucepan over medium heat. Add onion; cook until tender, about 3 minutes, stirring frequently. Add squash, water, chicken stock or broth, cider, cinnamon, and ground nutmeg. Bring to a boil. Reduce heat; simmer, covered, until squash is tender, 15 to 20 minutes, stirring occasionally. Remove from heat and uncover; cool 15 minutes. Puree in batches using a blender. Transfer to a large saucepan. Add half-and-half and heavy cream. Cook over medium-low heat until heated through, about 5 minutes, stirring occasionally; season with salt. Dollop with sour cream and sprinkle with freshly grated nutmeg, if desired. Makes 8 servings.


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