Butternut Garlic Bisque

200435_10150172916057559_6810589_nThis soup is very rich, smells amazing, and is fun to make.


  • Oils/Spices: 1 tsp olive oil
  • Baking: 2  cups AP flour, 2  cups  cornmeal
  • Produce: 3 Tbsp chopped fresh sage, 2 heads of garlic, 3 cups chopped onions, 3/4 cup chopped carrots, 1/2 cup chopped celery, 4 lbs butternut squash
  • Dairy: 1/2 stick butter, 1/2 cup plus 1 tablespoon whipping cream
  • Other: 6 cups canned low-salt chicken broth, tin foil, immersion blender


  • Preheat oven to 350.


  • Halve the garlic crosswise. 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.


  • Peel and seed the squash.
  • Cut squash into 1-inch pieces.
  • Chop the sage, carrots, onions and celery.
  • 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 and simmer uncovered until squash is tender, about 25 mis.


  • While vegetables are simmering, unwrap garlic.
  • Squeeze from skin into small bowl. Discard skin and mash garlic with fork until smooth. Stir garlic into soup.
  • Use immersion blender to bring the soup to a beautiful bisque.
  • Stir in 1/2 cup cream.
  • Season to taste with salt and pepper.


  • Transfer soup to tureen or individual serving bowls. Drizzle with remaining 1 tablespoon cream.
  • Sprinkle with remaining 1 tablespoon sage.

Original recipe found on: Epicurious