Butternut Squash Bisque

Soup is a staple at family gathering and it is so easy to make ahead of time and freeze for when you need it. Now is the perfect time of year for squash of all varieties  Stock up now and enjoy for the entire winter season. This soup can be made with acorn squash or pumpkin instead. Which ever looks the best when you do your shopping. Its so easy and freezes so well. The perfect addition to any thanksgiving feast. You can either freeze this soup ahead of time, or freeze the leftovers and enjoy later.

Typically I say don't freeze anything that has cream in it because it has a tendency to separate when you reheat it. However this is not a cream soup; its a soup that happens to have a little bit of cream in it. I have not had a problem with this soup separating on me. I either heat a small portion in the microwave for myself, or if I'm heating a big batch, heat it slowly in a sauce pan with a 1/4 cup warm chicken stock or water, whisk occasionally and it shouldn't separate on you.

Butternut Squash Bisque
3 tbsp olive oil
1 leek thinly sliced,  white and light green section
2 garlic cloves roughly chopped
1/2 tsp dried thyme
1/4 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp cayenne pepper optional
1 tsp salt
1 tsp black pepper
1 large butternut squash  peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
1 cup half-and-half
1 tablespoon fresh lemon juice and zest

Heat oil in a large stock pot over medium heat. Add in the leeks and garlic until onion is softened, 5 to 7 minutes. Stir in the thyme, cinnamon, nutmeg, salt, pepper, and cayenne, cook for 1 minute. Whisk in the chicken stock and half and half. Once combined, add in the squash. Bring to a boil. When its boiling, cover with a lid, reduce to a simmer, and cook until squash is tender, about 20 minutes.Working in batches, puree in a blender until smooth. Stir in lemon juice and zest. Taste and adjust seasoning with salt and pepper. When you are about to serve add a dollop of sour cream and a few chives or toasted pumpkin seeds.

To Freeze: Portion the soup out either into single servings or serve into a batch for your family gathering. Be sure to leave a 1/2 in space because this soup will expand and pop the lid off.