2 garlic bulbs
4 lbs butternut squash, quartered
olive oil
3 lg onions, chopped
3/4 c carrots, chopped
1/2 c celery
1/2 c butter
6 c chicken or vegetable broth
3 Tbls fresh sage, chopped, divided
1/2 c plus 1 Tbls heavy whipping cream
1 1/2 tsp salt
1/4 tsp pepper
Preheat oven to 425.
Quarter butternut squash and remove seeds. Brush with oil. Bake 45-60 minutes. Till firm but tender. Let cool slightly – peel, and cube.
Remove outer paper skin fro garlic. Cut tops off of bulbs. Brush with oil. Wrap in foil. Bake 30-35 minutes. Let cool slightly. Squeeze softened garlic in small bowl and mash with fork.
Saute onions, carrots and celery in butter in a large pot until tender. Add squash, broth and 2 of the tablespoons of sage. Reduce heat and simmer for 20-30 minutes. Add garlic to soup, heat for a few minutes to allow it to blend in the flavors.
Cool soup slightly. Transfer soup in batches to a blender and puree. Return soup to pot. Add 1/2 c cream and season with salt and pepper.
When ready to serve soup, drizzle each bowl with cream and add fresh chopped sage on top.