Email to Shelley Dillard-Hamm      

Recipe Categories: nevadasmama's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST BROWNIESandBARS CAKES CANDY CASSEROLES CHEESECAKES COFFEECAKES COOKIES CROCKPOT CUPCAKES DESSERTS DIPS FISHandSEAFOOD FROZENDESSERTS FRUIT JAMSandJELLIES MARINADES MEATS MEXICANSTYLE PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY POUNDandBUNDTCAKES RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGMIX SNACKS SOUPSandSTEWS SWEETBREADS VEGETABLES

Garlic Butternut Bisque




Source of Recipe


Taste of Home


Recipe Link: http://www.tasteofhome.com/Recipes/Garlic-Butternut-Bisque

List of Ingredients




2 whole garlic bulbs
1 teaspoon olive oil
3 large onions, chopped
3/4 cup chopped carrots
3/4 cup butter, divided
1/2 cup chopped celery
4 pounds butternut squash, peeled, seeded and cubed (about 8 cups)
6 cups chicken broth
3 tablespoons chopped fresh sage, divded
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 425° for 30-35 minutes or until softened. Cool 10-15 minutes.

Meanwhile, in a Dutch oven or soup kettle, saute the onions carrots and celery in 1/2 cup butter 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 and remaining butter; heat through. Garnish with remaining cream and sage. Yield: 9 servings (3 quarts).