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Butternut/Pumpkin: Garlic Butternut Bisque

Source of Recipe

taste of home


List of Ingredients

2 whole garlic bulbs
1 teaspoon olive oil
3 large onions, chopped
3/4 cup chopped carrots
1/2 cup chopped celery
1/4 cup butter
4 pounds butternut squash, peeled, seeded and cubed (about 8 cups)
6 cups chicken broth
3 tablespoons chopped fresh sage, divided
1/2 cup plus 1 tablespoon heavy whipping cream, divided
1-1/2 teaspoons salt
1/4 teaspoon pepper


Recipe

Remove papery outer skin from garlic (do not peel or separate
cloves). Cut tops off bulbs; brush with oil. Wrap each in heavy- duty foil.

Bake at 425ºF for 30-35 minutes or until softened. Cool 10-15
minutes. Meanwhile, in a Dutch oven, saute the oqions, carrots
and celery in butler until tender. Add the squash, broth and 2
tablespoons sage. Bring to a boil. Reduce heat; simmer,
uncovered, for 25-30 minutes or until squash is tender.

Squeeze softened garlic into a small bowl; mash with a fork. Stir into squash mixture. Cool slightly. Puree squash mixture in batches in a blender; return to pan. Stir in 1/2 cup cream, salt and pepper; heat through. Garnish with remaining cream and sage.

Yield: 9 servings (3 quarts).