Garlic Butternut Bisque

• 2 whole garlic bulbs
• 1 teaspoon olive oil
• 3/4 cup butter, divided
• 4 medium onions, chopped (about 3 cups)
• 2 small carrots, chopped
• 1 celery rib, chopped
• 1 medium butternut squash (4 pounds), peeled and cubed (about 8 cups)
• 6 cups chicken broth
• 2 tablespoons chopped fresh sage
• 1/2 cup heavy whipping cream
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• Additional heavy whipping cream and minced fresh sage, optional

1. Preheat oven to 425u0b0. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves; brush with oil. Wrap each in foil. Bake 30-35 minutes or until cloves are soft. Unwrap and cool 10 minutes.
2. Meanwhile, in a 6-qt. stockpot, heat 1/2 cup butter over medium-high heat. Add onions, carrots and celery; cook and stir until tender. Stir in squash, broth and 2 tablespoons sage; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until squash is tender. Remove from heat; cool slightly.
3. Squeeze garlic from skins into a small bowl; mash with a fork and stir into soup. In batches, process soup in a blender until smooth; return to pan.
4. Stir in 1/2 cup cream, salt, pepper and remaining butter; heat through. If desired, garnish servings with additional cream and sage.

garlic, olive oil, butter, onions, carrots, celery, butternut squash, chicken broth, fresh sage, heavy whipping cream, salt, pepper, cream

Taken from www.tasteofhome.com/recipes/garlic-butternut-bisque/ (may not work)