"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Butternut Squash Bisque Recipe

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This recipe for Butternut Squash Bisque, by , is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ivey Mitchell
Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 head garlic
2 Tbl. olive oil
salt and pepper to taste
1 pkg. (or handful) fresh sage, chopped
2 Tbl. butter
2 medium onions, chopped
4 carrots, chopped
2 ribs celery, chopped
2 tsp. honey
2 lbs. butternut squash, peeled, seeded and chopped into 1 inch pieces (I've used acorn, too)
1 (32 oz) can vegetable stock
1/2 C heavy cream (or whole milk)

Directions:
Directions:
Break up garlic head and peel all cloves. On large baking sheet place garlic, carrots, celery, onions and squash. Roast at 450 about 45 minutes or until squash and carrots are tender. Melt butter in a soup pot over medium heat. Add hot roasted vegetables and saute, stirring about 2 mins. Add broth, honey, and 1 Tbl. minced sage. Lower heat and simmer, uncovered, about 30 minutes. Puree soup in pot with submersible blender or puree cooled batches in blender. Refrigerate soup overnight. Just before serving, bring to a simmer, add cream and salt and pepper to taste. Garnish with cream and sage leaves.

Personal Notes:
Personal Notes:
Some prep is required, but is 100% worth it. You'll feel like you're at a restaurant!

 

 

 

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