• On Oct, 10, 2024
•  ladyrecipes
•  Recipes

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 177 kcal
Ingredients
1 whole garlic bulb
2 teaspoons extra virgin olive oil
1/2 cup butter
1 cup chopped onion
1/2 cup diced carrots
20 ounces cubed peeled butternut squash
4 cups low sodium chicken broth or vegetable broth
1 tablespoon chopped fresh sage
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
Optional topping: additional heavy cream and minced sage
Instructions
Preheat oven to 425 degrees.
Remove the papery outer skin of the garlic bulbs but don”t remove the bulbs.
Cut off the top of the garlic bulbs.
Rub the olive oil all over the bulb and wrap in tin foil.
Bake 30 minutes and let cool 10 minutes before unwrapping.
In a large Dutch oven melt the butter and add the onions and carrots. Cook until tender.
Stir in the butternut squash, the broth and sage.
Bring to a boil, reduce heat and simmer, uncovered for 30 minutes or until the squash is fork tender.
Squeeze the garlic bulbs right into the soup. Cool slightly.
Use an immersion blender or place mixture into a blender and process until smooth. (If using a blender, place a clean hand towel over the cover but lift one corner of the cover to allow steam to escape.)
Return to Dutch oven and add heavy cream, salt and pepper. Taste and adjust as needed.
Garnish with a little heavy cream and chopped sage.
Nutrition Facts
Garlic Butternut Bisque
Amount Per Serving (1 g)
Calories 177
Calories from Fat 141
% Daily Value*
Fat 15.7g
24%
Saturated Fat 7.7g
48%
Cholesterol 43mg
14%
Sodium 269mg
12%
Carbohydrates 7.7g
3%
Fiber 0.9g
4%
Sugar 2.5g
3%
Protein 1.8g
4%
* Percent Daily Values are based on a 2000 calorie diet.