There is a bit of a nip in the air here in Christiansburg. The leaves are finally changing color and evenings are crisp are cool. It’s the end of the growing season and butternut squash is plentiful at the many local Farmers Markets. I love making soups and here is one of my all time favorites. I hope you enjoy it.
Butternut Squash with Roasted Garlic Bisque
1 head of garlic
1 tsp olive oil
¼ cup butter (½ stick)
1 ½ cup chopped onions
½ cup chopped carrots
¼ cup chopped celery
2 lbs butternut squash peeled, seeded, and cut into 1 inch cubes (cut the squash into 1 inch thick slices for manageable peeling.
3 cups chicken broth ( low salt is preferred)
½ Tbs chopped fresh sage or ½ tsp dried sage
Preheat the oven to 350°.
Slice some of the skin off the top of the garlic head and drizzle olive oil inside of it. Wrap well in foil and bake until tender, about 40 minutes. Cool the garlic in the foil. Melt butter in a bid sauce pan over medium. Add onions, carrots and celery and sauté until the onions begin to soften, about 5 minutes. Add squash, broth and sage. Bring to a boil. Reduce heat and simmer until the squash is tender, about 25 minutes. Meanwhile, unwrap the roasted garlic and squeeze from the skin into a small bowl. Discard the skin. Mash the garlic with a fork until smooth. Stir the garlic into the soup. Working in batched puree the soup in a blender until smooth. Return to the pot. Salt and pepper to taste. It’s great with a piece of crusty bread and a beer.