SOUP RECIPE: Garlic Butternut Squash Bisque

2-whole garlic bulbs
1-tsp olive oil
3-large onions, chopped
3/4-cup chopped carrots
1/2-cup chopped celery
1/4-cup butter
4-lbs (about 8-cups) butternut squash, seeded and cubed
6-cups chicken broth
2-tbsp chopped fresh sage
1/2-cup heavy whipping cream
11/2-tsp salt
1/4-tsp pepper

Remove outer skin from garlic bulbs (don't peel or separate)
Cut off the tops of each bulb
Brush with oil
Wrap each bulb in heavy-duty aluminium foil
Bake @ 425°F for 30-35 minutes, or until softened
Cool 10-15 minutes
In a Dutch oven, sauté the onions, carrots and celery in butter until tender
Add the squash, broth and sage
Bring to a boil
Reduce heat and simmer, uncovered, for 25-30 minutes, or until squash is tender
Squeeze roasted garlic into a small bowl and mash with a fork
Stir into squash mixture
Cool slightly
Puree squash mixture in batches in a blender
Return to pan
Stir in the cream, salt and pepper and heat through
Serve

Can be served with a garnish of 
1-tbsp heavy whipping cream
1-tbsp chopped sage

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