Butternut Squash and Roasted Garlic Bisque
Source: Bon Appetit Nov 2000
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 creamt
DIRECTIONS:
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Preheat oven to 350F. 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.
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Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; saute 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.
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Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.
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Stir garlic into soup. Working in batches, puree 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.
Sprinkle with remaining 1 tablespoon sage.
NOTES: