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Garlic Butternut Bisque

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

9 ServingsPrep: 40 min. Cook: 30 min.

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

2 of 2

Garlic Butternut Bisque (continued)

Directions (continued)

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).

Nutrition 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.