Garlic Butternut Bisque

Name: Garlic Butternut Bisque
Ingredients: 2 whole garlic bulbs; 1 teaspoon olive oil; 3/4 cup butter, divided; 4 medium onions, chopped (about 3 cups); 2 small carrots, chopped; 1 celery rib, chopped; 1 medium butternut squash (4 pounds), peeled and cubed (about 8 cups); 6 cups chicken broth; 2 tablespoons chopped fresh sage; 1/2 cup heavy whipping cream; 1-1/2 teaspoons salt; 1/4 teaspoon pepper; Additional heavy whipping cream and minced fresh sage, optional

13 ingredients

4 steps

Ingredients

2 whole garlic bulbs
1 teaspoon olive oil
3/4 cup butter, divided
4 medium onions, chopped (about 3 cups)
2 small carrots, chopped
1 celery rib, chopped
1 medium butternut squash (4 pounds), peeled and cubed (about 8 cups)
6 cups chicken broth
2 tablespoons chopped fresh sage
1/2 cup heavy whipping cream
1-1/2 teaspoons salt
1/4 teaspoon pepper
Additional heavy whipping cream and minced fresh sage, optional

Directions

1

Preheat oven to 425°. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves; brush with oil. Wrap each in foil. Bake 30-35 minutes or until cloves are soft. Unwrap and cool 10 minutes.
2

Meanwhile, in a 6-qt. stockpot, heat 1/2 cup butter over medium-high heat. Add onions, carrots and celery; cook and stir until tender. Stir in squash, broth and 2 tablespoons sage; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until squash is tender. Remove from heat; cool slightly.
3

Squeeze garlic from skins into a small bowl; mash with a fork and stir into soup. In batches, process soup in a blender until smooth; return to pan.
4

Stir in 1/2 cup cream, salt, pepper and remaining butter; heat through. If desired, garnish servings with additional cream and sage.