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  • Butternut Squash & Roasted Garlic Bisque

    1 vote
    Butternut Squash & Roasted Garlic Bisque
    Prep: 30 min Cook: 3 hours Servings: 16
    by Kevin Greggans
    5 recipes
    >
    We have had Thanksgiving Dinner at our house for as long as I can remember. The feedback from family and friends has made this an absolute "Must Make" first course every year. You can easily cut the recipe in half if you don't have that many mouths to feed.

    Ingredients

    • 2 butternut squash
    • 2 acorn squash
    • 1 stick of butter
    • approx. 1 cup brown sugar(enough to generously sprinkle over squash pieces)
    • 1 large or 2 medium yellow onions (coarsely chopped)
    • 4 large carrots (peeled, chopped in two and halved)
    • 2 cups chicken broth (use a little more if separating the squash into 2 pans)
    • ¾ tsp. ground mace
    • ¾ tsp. ground ginger
    • ½ tsp. cayenne pepper
    • 8 cups chicken broth
    • ½ tsp. salt
    • ¼ tsp. white pepper
    • 2 full heads of garlic, halved crosswise(you can use just one - depends on your taste)
    • olive oil
    • 1 cup heavy cream (plus slightly more to drizzle on bisque)
    • Mexican sour cream - has a more liquid consistency (substitute for heavy cream drizzle)
    • chopped fresh sage

    Directions

    1. Preheat oven to 350 F. Rub cut surfaces of garlic with olive oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.
    2. Slice squash in half lengthwise and remove seeds. Place in roasting pan, cut side up. Fill with slices of butter and sprinkle with brown sugar. Add onions, carrots and broth to pan. Cover and bake at 350 F for 2 hours.
    3. Let cool.
    4. Scoop out the flesh of the squash and combine with onions, carrots and juice from pan into a large stock pot. Add the 8 cups of chicken broth, mace, ginger, cayenne, salt and pepper. Bring to boil, simmer for 10 minutes. While soup is simmering, unwrap garlic. Squeeze from skin into a small bowl. Mash with fork until smooth. Stir garlic into simmering soup.
    5. When simmering is complete, puree soup in food processor in batches.
    6. (At this point, you can store in refrigerator 1 day ahead)
    7. Return bisque to stock pot and bring to a simmer. Stir in cream. Adjust with salt and/or pepper to taste. Transfer to individual shallow bowls or a tureen. Drizzle with a small amount of cream and sprinkle with a little fresh sage.

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    Comments

    • John Spottiswood
      John Spottiswood
      Looks awesome! I'm saving to my "try soon" folder. Will try to have this before the weather gets too warm.

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