Gingered Butternut Bisque

Prep time: 30 min   |    Cook time: 30 min   |   Ready In: 50 min


  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2-inch piece of ginger, chopped

  • 4 garlic cloves, chopped

  • 6 cups butternut squash

  • 3 thyme sprigs

  • 6 cups chicken broth

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon ground pepper

  • 1 cup heavy cream

Heat a large pot over medium high heat. Add the olive oil and the onion, ginger and garlic. Cook 2-3 minutes. Add the squash, thyme and broth. Bring to a boil. Stir in the cinnamon, nutmeg, and pepper, then reduce the heat and simmer, uncovered, stirring occasionally until the squash is tender, around 20 minutes.

Discard the thyme. Then using a blender, puree the soup until smooth. Stir in the heavy cream and heat through. Serve with a swirl of heavy cream and a sprinkle of chopped fresh thyme for garnish.