I am so excited to share this cozy fall recipe today: rich, velvety, smooth and delightfully flavored Butternut Squash Bisque. This isn't just a soup; it's a hug in a bowl! It captures everything I love about autumn. Making this bisque from scratch will fill your kitchen with the most incredible aroma of roasted squash, a hint of thyme, and a gentle warm aroma. 

INGREDIENTS

2 medium onions, chopped

2 tbsp butter

1 quart chicken broth

4 cups sliced squash

3/4 cups sliced carrots

2 medium potatoes, diced

1 tsp salt

1 tsp thyme

2-4 Worcestershire sauce

1 16-oz carton half and half

INSTRUCTIONS

1. In a saucepan, saute onions in butter. 

2. Add chicken broth, squash, carrots, potatoes, salt and thyme and cook until vegetables are tender. Then cool. 

3. Once cooled, puree in a food processor. 

4. Return to the saucepan and add Worcestershire sauce and half & half. Heat on low and serve. 

NOTES

- High heat will make the soup curdle

- Makes 2 quarts

- This soup is delicious cold, too!