Ingredients
- 2 heads of garlic, halved crosswise
- 1 t olive oil
- 1/4 c (1/2 stick) butter
- 3 c chopped onions
- 3/4 c chopped carrots
- 1/2 c chopped celery
- 4 lbs butternut squash, peeled, seeded, cut into 1-inch pieces
- 6 c vegetable broth
- 3 T chopped fresh sage
- 1/2 c plus 1 T whipping cream
Directions
Preheat oven to 350°F. 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; sauté until onions are beginning to soften, about 5 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, purée soup in blender until
smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered
until cold. Cover and keep refrigerated. Bring to simmer before
continuing.) Stir in 1/2 cup cream. Season to taste with salt and
pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon
cream.
Sprinkle with remaining 1 tablespoon sage.