Butternut Squash and Rosted-Garlic Bisque

Butternut Squash and Rosted-Garlic Bisque


  1. 2 heads of garlic
  2. 1 tsp olive oil
  3. 1/4 cup butter
  4. 3 cups chopped onions
  5. 3/4 cup chopped carrots
  6. 1/2 cup chopped celery
  7. 4 lbs butternut squash, peeled, seeded, cut into 1-inch pieces
  8. 6 cups canned low-salt chicken broth, or vegetable broth
  9. 3 tablespoons chooped fresh sage
  10. 1/2 cup + 1 tbsp whipping cream (optional)


  1. Preheat oven to 350F
  2. Cut the garlic heads in half crosswise
  3. Rub the cut surfaces of garlic with the olive oil
  4. Put the halves back together, wrap them in foil, bake them until tender, about 40 min
  5. Cool the garlic in the foil
  6. Meanwhile chop the vegetables
  7. Melt the butter in a large pot over medium heat
  8. Add the vegetables
  9. Saute until the onions are beginning to soften, about 5-10 min
  10. Add Squash, broth, and 2 tablesppons of the sage
  11. bring to a boil
  12. reduce heat; simmer uncovered until sqash is tender, about 25 min
  13. Meanwhile, unwrap the cooled garlic
  14. squeeze the garlic from the skin into a small bowl, toss the skin, mash the garlic until smooth
  15. Add the garlic mash into the soup
  16. simmer for 10-15 more min
  17. working in batches, puree the soup in a blender until smooth (or you can use a blending stick thing)
  18. Return the soup to the pot (can be made a day ahead of time, refrigerate uncovered until cold, then cover and keep refrigerated.
  19. Bring to a simmer before continuting
  20. Stir in the (optional) 1/2 cup cream; season to taste with salt & pepper
  21. Transfer the soup to a tureen (or whatever you will serve it in)
  22. Drizzle the remaining (optional) cream
  23. sprinkle with the remaining 1 tablespoon sage (chopped)



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