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Garlic Butternut Bisque Recipe

Garlic Butternut Bisque Recipe photo by Taste of Home

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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

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Garlic Butternut Bisque Recipe

Prep: 40 min. Cook: 30 min.

Yield: 9 Servings

40 30 70

Ingredients

2 whole garlic bulbs
1 teaspoon olive oil
3 large onions, chopped
3/4 cup chopped carrots
1/2 cup chopped celery
3/4 cup butter, divided
4 pounds butternut squash, peeled, seeded and cubed (about 8 cups)
6 cups chicken broth
3 tablespoons chopped fresh sage, divded
1/2 cup plus 1 tablespoon heavy whipping cream, divided
1-1/2 teaspoons salt
1/4 teaspoon pepper

Directions

Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off bulbs; brush with oil. Wrap each in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool 10-15 minutes.
Meanwhile, in a Dutch oven, saute the onions carrots and celery in 1/2 cup butter until tender. Add the squash, broth and 2 tablespoons sage. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until squash is tender.
Squeeze softened garlic into a small bowl; mash with a fork. Stir into squash mixture. Cool slightly. Puree squash mixture in batches in a blender; return to pan. Stir in 1/2 cup cream, salt and pepper and remaining butter; heat through. Garnish with remaining cream and sage. Yield: 9 servings (3 quarts).

Nutritional Facts 1 serving (1 cup) equals 313 calories, 22 g fat (13 g saturated fat), 61 mg cholesterol, 1,192 mg sodium, 29 g carbohydrate, 7 g fiber, 5 g protein.

Originally published as Garlic Butternut Bisque in Taste of Home August/September 2004, p30

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Reviewed on Nov. 06, 2011 by jbeacom

This is an excellent bisque recipe. I highly recommend it. I have made it for my family as well as given it for gifts. Excellent reviews every time. Simply delicious .. thank you.

Reviewed on Mar. 03, 2010 by krystaljoy

I have made this a number of times and enjoy it everytime.