Roasted Squash, Sweet Pumpkin and Garlic Soup

Ingredients

2 or 3 sweet potatoes, about 12 ounces each

1 acorn squash

4-6 shallots

Olive Oil

7-10 garlic cloves, unpeeled

5 cups chicken stock

1 cup light cream

Salt & pepper

Chives, trimmed, for garnish

Cut the sweet potato, squash, and shallots in half lengthwise through to the stem end. Brush all cut sides with oil.

Put the vegetables, cut side down, in a shallow roasting pan. Add the garlic cloves. Roast in a preheated oven at 375 degrees for about 40 minutes until tender and light brown.

(Can be done one day ahead to this point.)

When cool, scoop the flesh from the potato and squash halves and put into a sauce pan with the shallots. Remove the garlic peel and add the soft insides to the other vegetables.

Add the stock and a pinch of salt. Bring to a boil, reduce the heat and simmer, partially covered, for about 30 minutes, stirring occasionally until the vegetables are very tender.

Allow the soup to cool slightly and transfer to a food processor and puree until smooth, working in batches.