“I found this recipe in a Taste of Home magazine several years ago. I love the taste of this creamy and rich soup. I also love the fact that this bisque doesn't have any sweet ingredients included. The other vegetables lend a rich flavor to the squash.”
READY IN:
1hr 20mins
SERVES:
7-9
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove papery outer skin from garlic. Cut tops off bulbs. Brush with oil. Wrap with foil. Bake at 425 degrees for 30-35 minutes. Cool.
  2. Saute onions, carrots, and celery in butter in a large pot until tender.
  3. Add squash, broth and 2 TBS sage. Reduce heat and simmer, uncovered until squash is tender.
  4. Squeeze softened garlic into a small bowl and mash with a fork.
  5. Stir garlic into soup. Cool soup slightly.
  6. Transfer soup in batches to a blender and puree.
  7. Return soup to pot. Add 1/2 cup cream and season with salt and pepper.
  8. When ready to serve soup, drizzle each bowl with cream and add some chopped sage to the top.

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