Winter Squash Bisque

1. 1

   Halve squash and remove seeds.

2. 2

   Place squash halves, cut sides down, on a baking dish.

3. 3

   Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Bake, covered, 20 to 25 minutes or until squash is tender.

4. 4

   Scoop squash pulp out of the peel using a spoon; discard peel.

5. 5

   Place pulp in batches in a blender container or food processor bowl.

6. 6

   Cover and blend or process until squash is smooth, adding some of the chicken broth if the mixture is too thick.

7. 7

   Stir together pureed squash and remaining chicken broth in a large saucepan.

8. 8

   Stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling.

9. 9

   Reduce heat and stir in half-and-half or light cream.

10. 10

    Heat through, but do not boil.

11. 11

    If desired, garnish each serving with sour cream and thyme sprigs.

* Per serving · 4 servings · Values may vary.