Butternut Squash and Roasted Garlic Bisque
The roasted garlic broth gives this simple soup a rich and complex flavour in minutes.
- In a large saucepan, heat butter over medium heat. Add onion, celery, thyme, salt and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes.
- Add broth, scraping any brown bits from the bottom of the pan. Add squash and bay leaves; bring to a boil and reduce heat to maintain a simmer and cook until squash is tender, about 20 minutes.
- In skillet, heat oil over medium heat and cook sliced garlic until crisp and golden. Drain on paper-towel lined plate and set aside.
- Remove bay leaves and puree soup in a blender until smooth. Serve bisque garnished with garlic chips and chives.
Recipe Made With
Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth
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