2 butternut squash (about 4 pounds total)
5-8 cloves garlic
1 large onion, chopped
3 carrots, sliced
4 cups vegetable broth
nondairy milk, as needed
1. Preheat oven to 350 degrees F. Cut butternut squash in half and place cut-side-down on cookie sheet. Halve garlic cloves crosswise, place back together and wrap tightly in foil. Place on cookie sheet, and place cookie sheet in hot oven.
2. After 30 minutes, carefully turn squashes halved-side up and continue cooking until soft, about 20 minutes. Meanwhile, saute onion and carrots in oil in a saucepan over low heat until softened, about 10 minutes. When squash is done, scoop the seed section and throw it away.
3. Scoop out the squash and add it to the saucepan. Unwrap the garlic and squish the soft garlic out from the cloves into the saucepan along with the broth. Bring to a boil. Reduce heat to a simmer.
4. Use an immersion blender to puree the contents of the saucepan, or puree in batches in a food processor or blender. If the bisque is too thick, add some plain nondairy milk to achieve desired consistency. Serve topped with freshly-ground black pepper.
This bisque is an amazing celebration of fall. Serve with crusty bread and a salad, or with crostini for a satisfying meal.