This 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