Garlic Butternut Bisque

Name: Garlic Butternut Bisque
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 7-9 serving(s)
Ingredients: 2 garlic, bulbs; 1 teaspoon olive oil; 3 large onions, chopped; 3/4 cup carrot, chopped; 1/2 cup butter; 1/2 cup celery, chopped; 4 lbs butternut squash, peeled, seeded & cubed (about 8 cups); 6 cups chicken broth; 3 tablespoons fresh sage, chopped; 1/2 cup plus 1 tbs heavy whipping cream; 1 1/2 teaspoons salt; 1/4 teaspoon pepper

Submitted by Leilani

"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."

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Ready In:: 1hr 20mins
Ingredients:: 12
Serves:: 7-9

ingredients

2 garlic, bulbs
1 teaspoon olive oil
3 large onions, chopped
³⁄₄ cup carrot, chopped
¹⁄₂ cup butter
¹⁄₂ cup celery, chopped
4 lbs butternut squash, peeled, seeded & cubed (about 8 cups)
6 cups chicken broth
3 tablespoons fresh sage, chopped
¹⁄₂ cup plus 1 tbs heavy whipping cream
1 ¹⁄₂ teaspoons salt
¹⁄₄ teaspoon pepper

directions

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.
Saute onions, carrots, and celery in butter in a large pot until tender.
Add squash, broth and 2 TBS sage. Reduce heat and simmer, uncovered until squash is tender.
Squeeze softened garlic into a small bowl and mash with a fork.
Stir garlic into soup. Cool soup slightly.
Transfer soup in batches to a blender and puree.
Return soup to pot. Add 1/2 cup cream and season with salt and pepper.
When ready to serve soup, drizzle each bowl with cream and add some chopped sage to the top.