“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.”
1hr 20mins

Ingredients Nutrition


  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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