- 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
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.
The mild sweetness of butternut squash soup is perfectly offset with a trio of fresh, savory herbs. Add heavy cream to the already velvety texture of pureed squash and you have rich, thick bisque to serve for a first course or a light main dish.
Cook’s note: This recipe can easily be converted to a vegetarian dish by using a good quality vegetable stock in place of the chicken stock.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
1 medium yellow onion, chopped
1/2 cup finely chopped celery
1/2 teaspoon fresh, chopped thyme
1/2 teaspoon fresh, crushed rosemary
1 fresh sage leaf, finely chopped
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
1 medium butternut squash, peeled and cubed
2 1/4 cups chicken stock
1 cup heavy cream
Croutons for garnish
In a large saucepan over medium, sauté the onion, celery, thyme, rosemary, and sage in the olive oil for 5-7 minutes, until the vegetables turn tender. Add the salt and pepper and sauté the vegetables and herbs for an additional 2 minutes.
Add the butternut squash and chicken stock to the pan and bring the soup to simmer. Reduce the heat slightly, cover, and simmer the soup for 20 minutes, until the squash is tender.
Puree the soup in a countertop blender or with an immersion blender until it is completely smooth. Stir in the heavy cream and heat through. Serve the bisque hot, garnished with croutons.
This butternut squash bisque recipes makes 6 servings.