Garlic Butternut Bisque

Name: Garlic Butternut Bisque
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 9
Cuisine: Global
Ingredients: 177 milliliters butter, divided; 2 liters pounds butternut squash, peeled, seeded and cubed (about; 177 milliliters chopped carrots; 118 milliliters chopped celery; 1 liters chicken broth; 3 Tbsps chopped fresh sage, divded; 2 whole garlic bulbs; 118 milliliters heavy whipping cream, divided; 1 teaspoon olive oil; 3 larges onions, chopped; 0 teaspoons pepper; 2 teaspoons salt

Garlic Butternut Bisque is a gluten free, lacto ovo vegetarian, and primal hor d'oeuvre. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 21g of fat, and a total of 279 calories. This recipe serves 9. A mixture of heavy whipping cream, garlic bulbs, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. If you like this recipe, take a look at these similar recipes: Butternut Bisque, Butternut Bisque, and Butternut Bisque.

Instructions

Remove papery outer skin from garlic (do not peel or separate cloves).

Ingredients you will need

Clove

Garlic

Cut tops off bulbs; brush with oil. Wrap each in heavy-duty foil.

Ingredients you will need

Wrap

Cooking Oil

Equipment you will use

Aluminum Foil

Bake at 425° for 30-35 minutes or until softened. Cool 10-15 minutes.

Equipment you will use

Oven

Meanwhile, in a Dutch oven, saute the onions carrots and celery in 1/2 cup butter until tender.

Ingredients you will need

Carrot

Butter

Celery

Onion

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Squash

Broth

Sage

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.

Ingredients you will need

Salt And Pepper