Butternut Squash and Roasted Garlic Bisque

Directions

1.  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. 
2. 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.
3. In skillet, heat oil over medium heat and cook sliced garlic until crisp and golden. Drain on paper-towel lined plate and set aside.
4. Remove bay leaves and puree soup in a blender until smooth. Serve bisque garnished with garlic chips and chives.