Letters

Butternut Squash Bisque

2 tablespoons butter

1 pound butternut squash, peeled and seeded

1 carrot, peeled, roughly chopped

1 onion, peeled, cut in large dice

¼ teaspoon cinnamon

pinch ground nutmeg

pinch ground clove

2 sprigs fresh thyme

1 quart chicken or vegetable stock

1 cup heavy cream or half-and-half

2 tablespoons molasses

salt and pepper to taste

chives and sour cream for garnish (optional)

Heat large pot on medium heat.

Add butter and allow to brown slightly. Chop squash roughly. Add vegetables, spices and thyme; cook until the vegetables start to caramelize slightly, stirring occasionally. Add stock and cook for 20 minutes. Remove from heat and take the thyme sprigs out of the soup.

Using a hand blender, puree soup until smooth. Add heavy cream and molasses; season with salt and pepper to taste.

Garnish with sour cream and chive cut into 1-inch pieces.

Makes about 2 quarts, or eight 1-cup servings.