Bisque, It's Where It's At

Another butternut squash down, only about 10 to go. At this point, I feel like I'm the only person in the world with a total butternut squash overload. Are you tired of reading about it? Imagine me: I have to live with it. But, after this recipe, I'm cutting the squash some slack. Man, this bisque is where it's at (what does that even mean?)!

Butternut Squash and Roasted Garlic Bisque

(adapted from a recipe on Epicurious)

Ingredients

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.)

Method

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.