Butternut Squash Bisque

3 tablespoons butter
1 medium onion, coarsely chopped
2 crushed garlic cloves
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
Salt
1 large butternut squash (4 lbs peeled, seeded and cut into 1 inch cubes)
1 can (14.5 oz) chicken broth
1 cup half-and-half
3 cups water
1 tablespoon lemon juice
Sour cream and cayenne, for garnish if desired.

Working in batches, puree in a blender until smooth. Stirr in 1 tablespoon lemon juice; season with salt to taste. Serve bisque with sour cream, garnish with cayenne, if desired.
In a large saucepan, heat 3 tablespoons butter over medium heat. Add 1 medium onion, coarsely chopped. Add 2 crushed garlic cloves, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper. Season with salt, cook stirring occasionally until onion is softened. 5-7 min.

Add 1 large butternut squash (4 lbs peeled, seeded and cut into 1 inch cubes), 1 can (14.5 oz) chicken broth, 1 cup 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. Stirr in 1 tablespoon lemon juice; season with salt to taste. Serve bisque with sour cream, garnish with cayenne, if desired.

To freeze: Ladle cooled bisque into airtight containers, freeze up to 3 months.