Garlic Butternut Bisque

By á-2421

Ingredients

• 2 whole garlic bulbs
• 1 tsp olive oil
• 3 large onions, chopped
• ¾ cup chopped carrots
• ½ cup chopped celery
• ¼ cup butter
• 5 lbs butternut squash, peeled, seeded and cubed (about 8 cups)
• 6 cups chicken broth
• 3 Tbsp chopped fresh sage, divided
• ½ cup plus 1 Tbsp whipping cream, divided
• 1 ½ tsp salt
• ¼ tsp pepper

Details

Servings 9

Preparation

Step 1

Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off bulbs, brush with oil. Wrap each in heavy duty foil. Bake at 425 for 30-35 minutes or until softened. Cool 10-15 minutes. Meanwhile, in large pot, saute onions, carrots and celery in butter until tender. Add the squash, broth and 2 Tbsp sage. Bring to a boil. Reduce heat; simmer, uncovered for 25-30 minutes or until squash is tender. Squeeze softened garlic into a small bowl; mash with fork. Stir into squash mixture and cool slightly. Puree squash mixture in batches in blender; return to pan. Stir in ½ cup cream, salt and pepper; heat through. Garnish with remaining cream and sage.