Butternut Squash And Roasted Garlic Bisque Recipe

• 2 x heads of garlic, halved crosswise
• 1 tsp extra virgin olive oil
• 1/4 c. (1/2 stick) butter
• 3 c. minced onions
• 3/4 c. minced carrots
• 1/2 c. minced celery
• 4 lb butternut squash, peeled, seeded, and cut into 1 inch pcs
• 6 c. canned low-salt chicken broth
• 3 Tbsp. minced fresh sage (divided)
• 1/2 c. plus 1 Tbsp. whipping cream (divided) Preheat oven to 350.

1. Rub cut surfaces of garlic with oil.
2. Put halves back together to reassemble heads.
3. Wrap each tightly in foil.
4. Bake till tender, about 40 min.
5. Cold garlic in foil.
6. Heat butter in heavy large pot over medium heat.
7. Add in onions, carrots and celery; saute/fry till onions begin to soften, about five min.
8. Add in squash, broth and 2 Tbsp.
9. sage.
10. Bring to boil.
11. Reduce heat; simmer uncovered till squash is tender, about 25 min.
12. Meanwhile, unwrap garlic.
13. Squeeze from skin into small bowl.
14. Throw away skin.
15. Mash garlic with fork till smooth.
16. Stir garlic into soup.
17. Working in batches, puree soup in blender till smooth.
18. Return to pot.
19. (Can be made a day ahead.
20. Chill uncovered till cool.
21. Cover and keep refrigerated.
22. Bring to simmer before continuing.)
23. Stir in 1/2 c. whipping cream.
24. Season to taste with salt and pepper.
25. Transfer soup to tureen.
26. Drizzle with remaining 1 Tbsp.
27. cream.
28. Sprinkle with remaining 1 Tbsp.
29. sage.

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

Taken from cookeatshare.com/recipes/butternut-squash-and-roasted-garlic-bisque-96205 (may not work)