Butternut Squash and Roasted Garlic Bisque
(adapted from a recipe on Epicurious)
One butternut squash, roasted
One head of garlic, halved crosswise
1/4 cup butter
1 large onion, chopped
2 carrots, chopped
4 stalks celery, chopped
4 1/2 cups chicken broth
1 1/2 tbsp. fresh sage
1/3 cup whipping cream (milk is fine too)
(I keep Rapunzel Vegetable Bouillon Cubes on hand because I don't always have a store of chicken broth in the freezer. Using these bouillon cubes makes the recipe vegetarian and gluten-free, if you're into those sorts of things.)
Roast the butternut squash and scoop the innards into a bowl, set aside. Drizzle olive oil over both halves of the garlic and put it back together. Wrap the garlic in foil and bake for 40 minutes on 350 degrees.
Melt the butter in a large pot. Sautee the onions, carrots and celery for about 10 minutes and then cover with broth. Simmer for about 25 minutes and add the butternut squash puree and sage. Sautee for another 5 minutes. Using a food processor, puree the soup until smooth. Return the soup to the pot and add the whipping cream.
Fresh from the garden: Butternut squash, garlic and sage.