Butternut Squash and Roasted Garlic Bisque
This is my absolute favorite dish at the Thanksgiving dinner table, and it is wonderful all season long. This bisque is creamy, smooth, has an amazing depth of flavor, and totally satisfying. Full of fall and winter flavors. Serves 12 as a side or appetizer. Enjoy!
2 heads of garlic, halved crosswise
1 teaspoon olive oil
¼ cup (½ stick) organic butter
3 cups chopped onions
¾ cup chopped carrots
½ cup chopped celery
4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
6 cups organic chicken stock
3 cinnamon sticks
2 tablespoons chopped fresh sage
½ cup coconut milk or heavy cream, if desired
Preheat oven to 350°F.
Rub cut surfaces of garlic with oil, reassemble heads and wrap tightly in foil.
Bake garlic in oven until tender, about 40 minutes. Cool garlic in foil.
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, cinnamon and 2 tablespoons of sage. Bring to a boil.
Reduce heat; simmer uncovered until squash is tender, about 25 minutes.
Meanwhile, unwrap garlic. Squeeze from skin into a small bowl. Discard skin.
Stir garlic into soup.
Remove soup from heat. Remove and discard cinnamon sticks.
Using an immersion blender, blend soup until smooth.
If you do not have an immersion blender, working in batches, purée soup in blender until smooth. Return to pot.
Stir in coconut milk or cream if desired. Season to taste with salt and pepper.
Garnish with fried sage if desired.