Butternut Squash and Roasted-Garlic Bisque

Recipe by lazyme
READY IN: 1hr 15mins




  • 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.