Recipe for Butternut Squash and Roasted Garlic Bisque 
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Yield:
1
Ingredients:
Amount Ingredient
2 x heads of garlic, halved crosswise
1 tsp olive oil
1/4 cup (1/2 stick) butter
3 cup chopped onions
3/4 cup chopped carrots
1/2 cup chopped celery
4 lb butternut squash, peeled, seeded, and cut into 1 inch pieces
6 cup canned low-salt chicken broth
3 tbl chopped fresh sage (divided)
1/2 cup plus 1 tablespoon whipping cream (divided)
Instructions:
Instructions: Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil.

Bake until tender, about 40 minutes. Cool garlic in foil.

Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; saute until onions begin to soften, about five minutes. Add squash, broth and 2 tablespoons sage. Bring to boil.

Reduce heat; simmer uncovered until squash is tender, about 25 minutes.

Meanwhile, unwrap garlic. Squeeze from skin into small bowl.

Discard skin. Mash garlic with fork until smooth.

Stir garlic into soup. Working in batches, puree soup in blender until smooth. Return to pot. (Can be made a day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup whipping cream. Season to taste with salt and pepper.

Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream. Sprinkle with remaining 1 tablespoon sage.

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