GARLIC BUTTERNUT BISQUE

Garlic Butternut Bisque image

With its pleasant squash and garlic flavor and golden-orange color, this rich and creamy soup is sure to be a hit whether you serve it for an everyday meal or a holiday dinner. -Della Clarke Vista, California

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 9 servings (3 quarts).

Number Of Ingredients 13

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Ingredients

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

Steps:

Preheat oven to 425°. 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. , 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., 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., Stir in 1/2 cup cream, salt, pepper and remaining butter; heat through. If desired, garnish servings with additional cream and sage.

Nutrition Facts : Calories 313 calories, Fat 22g fat (13g saturated fat), Cholesterol 61mg cholesterol, Sodium 1192mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 7g fiber), Protein 5g protein.