SMART SUBSTITUTION Half-and-half and chicken broth replace the standard heavy cream, lowering the calorie count of this vegetable bisque without diminishing its appeal. For a different flavor, use ground nutmeg or cloves in place of cinnamon, or add a little chili powder for a Southwestern version.

　　

Ingredients

serves 12

　　3 tablespoons unsalted butter

　　1 medium onion, chopped

　　2 garlic cloves, sliced

　　1/2 teaspoon dried thyme

　　1/4 teaspoon ground cinnamon

　　1/8 to 1/4 teaspoon cayenne pepper, plus more for garnish (optional)

　　Coarse salt

　　1 large butternut squash (about 4 pounds), peeled, seeded, and cut into 1-inch cubes

　　1 can (14.5 ounces) low-sodium chicken broth

　　1 cup half-and-half

　　3 cups water

　　1 tablespoon fresh lemon juice

　　3/4 cup sour cream, for serving

　　

Step 1

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

　　

Step 2

Add squash, broth, half-and-half, and the water. Bring to a boil; reduce to a simmer, and cook until squash is tender, about 20 minutes.

　　

Step 3

Working in batches, purée in a blender until smooth (do not fill jar more than halfway each time). Stir in lemon juice; season with salt. To serve, divide bisque among bowls and top each with 1 tablespoon sour cream; garnish with additional cayenne, if desired.

　　

Freezing Soup

Step 4

Let soup cool completely, then pour into airtight containers, leaving 1 inch of space at top. Freeze up to 3 months. Thaw in microwave or overnight in refrigerator. Heat with a bit of water, stirring occasionally. Add sour cream just before serving.

　　

Nutrition Information

Step 5

(Per Serving)

　　

Step 6

Calories: 117

　　

Step 7

Fat: 5.4g (3.3g Saturated Fat)

　　

Step 8

Protein: 2.6g

　　

Step 9

Carbohydrates: 17.1g

　　

Step 10

Fiber: 2.8g

　　Everyday Food: Light