Recipe: Butternut Bisque


2 cups cooked squash
1 small head of garlic
3 cups vegetable broth
½ cup sour cream
¼ tsp. nutmeg
½ tsp. finely grated lemon rind
kosher salt to taste


Cut squash in half and clean. Place cut side down on lined baking sheet. Cut off top ½ inch of garlic and place on baking sheet. Bake until squash and garlic are squishy and slightly browned, about 1 hour. Let cool. Heat broth. Squeeze garlic out of head and mix with squash. Using a potato masher, electric mixer or stick blender, beat sour cream into squash mixture. Slowly stir into broth and heat gently. Add nutmeg, lemon rind, and salt to taste.