Recipes...

Roasted Butternut Squash and Garlic Bisque

cloves from 2 garlic bulbs/heads
1-teaspoon olive oil
1-cup onion, chopped
¾ cup celery, chopped
¾ cup carrot, chopped
4 pounds butternut squash, halved and seeded
6 cups vegetable broth
3 tablespoons fresh sage, chopped

Preheat oven to 350°F. Rub surfaces of garlic bulbs with oil - wrap in aluminum foil and bake in oven with squash: bake halved and seeded butternut squash until tender, about 40 minutes. Cool both.

Heat olive oil in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until veggies are tender, about 25 minutes.

Meanwhile, unwrap garlic. Squeeze from skins into small bowl. Discard skin. Mash garlic with fork until smooth.
Scoop butternut squash out of the skin.

Stir garlic and squash 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.) Season to taste with salt and pepper. Serve.

Sprinkle with remaining 1 tablespoon sage.


Optional:
Garnish each bowl of soup with 1 tablespoon whipping cream.

Source: Michele Wilbur

Ludgate Farms
1552 Hanshaw Rd.
Ithaca, NY 14850