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Garlic Butternut Bisque

 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.


  • 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


  • 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

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Garlic Butternut Bisque (continued)

Directions (continued)

  • 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. Yield: 9 servings (3 quarts).
Nutritional Facts: 1-1/3 cups 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.