Another soup, since I spent a lot of fall and this winter being in love with soups. This one took a little more time, since we oven roasted the vegetables.
Ingredients: 1 sweet potato, peeled and halved
1 acorn squash, halved and seeded
4 shallots, peeled and halved
olive oil
5-6 garlic cloves, unpeeled
chicken stock (About one container, or 3-4 cups)
salt, ground black pepper
heavy cream (optional)
snipped chives, for garnish
Directions: Heat oven to 375F (190C)
Brush cut side of sweet potato, squash, and shallots with olive oil and place on non-stick baking pan (i.e. cookie sheet). Distribute garlic gloves amongst them.
Roast vegetables for about 30-40 minutes, or until tender. Allow to cool briefly.
Spoon flesh away from squash halves, cut sweet potato, and peel garlic cloves.
Add vegetables to large pot containing stock and bring to a boil.
Add salt and pepper, to taste.
Simmer for about 10--15 minutes, stirring occasionally.
Transfer soup to blender and blitz until smooth (This may need to be done in batches).
Transfer soup back to rinsed pot on low heat, add heavy cream and more seasoning, if needed.
Serve with snipped chives and ground black pepper as garnish.
Notes: This soup was amazing. The robust taste of the roasted vegetables really gave a hearty feeling to the meal, and made us looking for more.
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