Butternut Squash Bisque

Adapted from Martha Stewart

3 tablespoons Butter
1/4 cup Chopped Onion
2 sprigs Fresh Thyme
1/4 teaspoon Ground Cinnamon
1/2 teaspoon Cayenne Pepper
1 large Butternut Squash, cubed (about 4 cups)
2 cups Chicken Stock
1 cup Half-and-Half
1 cup Water
Salt

In a medium-large pot, heat butter and saute onions until brown. Mix in thyme, cinnamon, and cayenne. Add squash, stock, and water. Bring to a boil; then reduce to a simmer for 20 minutes. Puree in a blender until smooth; return to stove on low, add half-and-half, and season to taste. Thin with stock or water as needed. Serves 6.