Garlic Butternut Squash Bisque

A delicious soup featuring 2 heads of roasted garlic, onions, carrots and celery that help enhance the butternut squash flavor.

Instructions

1. Remove outer skin from garlic bulbs (don’t peel or separate)
2. Cut off the tops of each bulb
3. Brush with oil
4. Wrap each bulb in heavy-duty aluminium foil
5. Bake @ 425°F for 30-35 minutes, or until softened
6. Cool 10-15 minutes
7. In a Dutch oven, sauté the onions, carrots and celery in butter until tender
8. Add the squash, broth and sage
9. Bring to a boil
10. Reduce heat and simmer, uncovered, for 25-30 minutes, or until squash is tender
11. Squeeze roasted garlic into a small bowl and mash with a fork
12. Stir into squash mixture
13. Cool slightly
14. Puree squash mixture in batches in a blender
15. Return to pan
16. Stir in the cream, salt and pepper and heat through
17. Serve

Can be served with a garnish of 1 tbsp heavy whipping cream and 1 tbsp chopped sage.