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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 9 |
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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 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:
1. 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.
2. 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.
3. 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).
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