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Epicurious

Butternut Squash and Roasted-Garlic Bisque

4.4

(156)

Recipe information

  • Yield

    Makes 12 servings

Ingredients

2 heads of garlic, halved crosswise
1 teaspoon olive oil
1/4 cup (1/2 stick) butter
3 cups chopped onions
3/4 cup chopped carrots
1/2 cup chopped celery
4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
6 cups canned low-salt chicken broth
3 tablespoons chopped fresh sage
1/2 cup plus 1 tablespoon whipping cream

Preparation

  1. Step 1

    Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.

    Step 2

    Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.

    Step 3

    Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.

    Step 4

    Stir garlic into soup. Working in batches, purée soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream.

    Step 5

    Sprinkle with remaining 1 tablespoon sage.

TagsSoupSoup/StewBisqueGarlicRoot VegetableVegetableButternut SquashSquashOnionSageHerbs & SpicesMainSideLunchDinnerGluten FreeNut FreeBlenderFallBon Appétit
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