Acorn Squash And Sweet Potato Soup (Vegetarian)

1. 1

   Preheat oven to 375F / 190C.

2. 2

   Cut the sweet potato, squash and shallot in half lengthwise. Brush the cut sides with oil.

3. 3

   Put the vegetables, cut sides down in a shallow roasting pan with the garlic cloves.

4. 4

   Roast in the preheated oven for about 40 minutes until tender and light brown.

5. 5

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

6. 6

   Add the broth and a pinch of salt.

7. 7

   Bring to just a boil, then reduce the heat and simmer, partially covered, stirring occasionally, until vegetables are very tender (about 30 minutes.).

8. 8

   Let the soup cool slightly, then transfer to a blender and puree until smooth (working in batches if necessary).

9. 9

   Return the soup to the pan and stir in the cream.

10. 10

    Season to taste and simmer for 5-10 minutes until completely heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.