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1
Preheat oven to 350 F. Rub cut surfaces of garlic with olive oil.
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2
Put halves back together to reassemble heads.
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3
Wrap each tightly in foil; bake until tender, about 40 minutes.
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4
Cool garlic in foil.
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5
Slice squash in half lengthwise and remove seeds.
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6
Place in roasting pan, cut side up.
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7
Fill with slices of butter and sprinkle with brown sugar.
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8
Add onions, carrots and broth to pan.
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9
Cover and bake at 350 F for 2 hours.
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10
Let cool.
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11
Scoop out the flesh of the squash and combine with onions, carrots and juice from pan into a large stock pot.
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12
Add the 8 cups of chicken broth, mace, ginger, cayenne, salt and pepper.
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13
Bring to boil, simmer for 10 minutes.
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14
While soup is simmering, unwrap garlic.
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15
Squeeze from skin into a small bowl.
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16
Mash with fork until smooth.
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17
Stir garlic into simmering soup.
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18
When simmering is complete, puree soup in food processor in batches.
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19
(At this point, you can store in refrigerator 1 day ahead.
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20
Refrigerate uncovered until cold, then cover).
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21
Return bisque to stock pot and bring to a simmer.
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22
Stir in cream.
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23
Adjust with salt and/or pepper to taste.
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24
Transfer to individual shallow bowls or a tureen.
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25
Drizzle with a small amount of cream and sprinkle with a little fresh sage.
