Best Roasted Butternut Garlic Bisque Recipes

Butternut Squash and Roasted-Garlic Bisque image

Yield Makes 12 servings

Number Of Ingredients 10

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 cream

Steps:

Preheat oven to 350°F. 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.
Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté 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.
Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.
Stir garlic into soup. Working in batches, purée 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.

Butternut Squash and Roasted-Garlic Bisque image

Provided by lazyme

Categories Vegetable

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

2 heads garlic, halved
1 teaspoon olive oil
1/4 cup butter
3 cups onions, chopped
1/2 cup celery, chopped
3/4 cup carrot, chopped
4 lbs butternut squash, peeled, seeded, 1-inch pieces
6 cups chicken broth
3 tablespoons fresh sage, chopped
1/2 cup whipping cream
1 tablespoon whipping cream

Steps:

Preheat oven to 350°F
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.
Melt butter in heavy large pot over medium heat.
Add onions, carrots and celery; sauté 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.
Meanwhile, unwrap garlic.
Squeeze from skin into small bowl.
Discard skin.
Mash garlic with fork until smooth.
Stir garlic into soup.
Working in batches, purée 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.

Nutrition Facts : Calories 199.9, Fat 9.3, SaturatedFat 5.3, Cholesterol 25.5, Sodium 430.2, Carbohydrate 26.9, Fiber 4.3, Sugar 5.9, Protein 5.4

ROASTED BUTTERNUT GARLIC BISQUE image

Yield 4 people

Number Of Ingredients 12

2lb Butternut Squash (peeled/seeded/chopped)
1lb Sweet potato (peeled/chopped)
1 small head of garlic (peeled)
2 tablespoons high-heat sunflower or coconut oil
1/2 teaspoon sea salt
1/4 teaspoon white pepper
1 1/2 cup warm water
1 1/2 teaspoon Massel Sodium-Reduced Vegetable Bouillon Granules
1 cup full-fat coconut milk
1 teaspoon onion powder
pinch cayenne pepper
sea salt and white pepper (to taste)

Steps:

Step 1 Preheat oven to 400F and line a large baking sheet with parchment paper. Step 2 Toss the squash, sweet potato, garlic, oil, salt and white pepper together in a large bowl, then spread onto the baking sheet into a single layer. Step 3 Roast in the oven for 25 minutes or until slightly more than fork-tender. Step 4 Once roasted, place the squash mixture into a large blender pitcher or food processor. Add the water (start with 1 cup), bouillon (start with 1 teaspoon), coconut milk, onion powder and cayenne to the mix and puree until very smooth. Step 5 Add the additional ½ cup water/ ½ teaspoon bouillon if you would like a thinner bisque. Step 6 Pour the bisque into a pot and warm over medium heat until it gets hot, stirring occasionally. Step 7 Serve warm, and for a fancy (but optional) garnish, place a couple dots of cashew cream on top of the bisque and drag a toothpick through them to create hearts.