- 12
Ingredients
- 2 heads of garlic, halved cross-wise
- 1 tsp olive oil
- 1/4 cup butter
- 3 cups chopped onions
- 3/4 cup chopped carrots
- 1/2 cup chopped celery
- 4 lbs butternut squash, peeled, seeded, cut into 1-inch pieces
- 6 cups canned low-salt chicken broth
- 3 tbsp chopped fresh sage
- 1/2 cup plus 1 tbsp whipping cream
Preparation
Step 1
1. Preheat oven to 350*. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.
2. Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; saute until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tbsp sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
3. Unwrap garlic and squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.
4. Stir garlic into soup. Working in batches, puree soup in blender until smooth. Return to pot. Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tbsp cream. Sprinkle with remaining 1 tbsp sage.