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Ингредиенты
- 2 x heads of garlic, halved crosswise
- 1 tsp extra virgin olive oil
- 1/4 c. (1/2 stick) butter
- 3 c. minced onions
- 3/4 c. minced carrots
- 1/2 c. minced celery
- 4 lb butternut squash, peeled, seeded, and cut into 1 inch pcs
- 6 c. canned low-salt chicken broth
- 3 Tbsp. minced fresh sage (divided)
- 1/2 c. plus 1 Tbsp. whipping cream (divided) Preheat oven to 350.
Инструкции
- Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil.
- Bake till tender, about 40 min. Cold garlic in foil.
- Heat butter in heavy large pot over medium heat. Add in onions, carrots and celery; saute/fry till onions begin to soften, about five min. Add in squash, broth and 2 Tbsp. sage. Bring to boil.
- Reduce heat; simmer uncovered till squash is tender, about 25 min.
- Meanwhile, unwrap garlic. Squeeze from skin into small bowl.
- Throw away skin. Mash garlic with fork till smooth.
- Stir garlic into soup. Working in batches, puree soup in blender till smooth. Return to pot. (Can be made a day ahead. Chill uncovered till cool. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 c. whipping cream. Season to taste with salt and pepper.
- Transfer soup to tureen. Drizzle with remaining 1 Tbsp. cream. Sprinkle with remaining 1 Tbsp. sage.
