 |
Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 9 |
|
I love the taste of this creamy and rich soup. I also love the fact that this bisque doesn't have any sweet ingredients included. The other vegetables lend a rich flavor to the squash. Ingredients:
2 garlic, bulbs |
1 teaspoon olive oil |
3 large onions, chopped |
3/4 cup carrot, chopped |
1/2 cup butter |
1/2 cup celery, chopped |
4 lbs butternut squash, peeled, seeded & cubed (about 8 cups) |
6 cups chicken broth |
3 tablespoons fresh sage, chopped |
1/2 cup plus 1 tbs heavy whipping cream |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
Directions:
1. Remove papery outer skin from garlic. Cut tops off bulbs. Brush with oil. Wrap with foil. Bake at 425 degrees for 30-35 minutes. Cool.
2. Saute onions, carrots, and celery in butter in a large pot until tender.
3. Add squash, broth and 2 TBS sage. Reduce heat and simmer, uncovered until squash is tender.
4. Squeeze softened garlic into a small bowl and mash with a fork.
5. Stir garlic into soup. Cool soup slightly.
6. Transfer soup in batches to a blender and puree.
7. Return soup to pot. Add 1/2 cup cream and season with salt and pepper.
8. When ready to serve soup, drizzle each bowl with cream and add some chopped sage to the top.
|
|