Squash, Sweet Potato, and Garlic Soup
1 sweet potato
1 acorn squash ( I used half of a butternut squash )
2 tbsp olive oil
5-6 garlic cloves, unpeeled
3 3/4 cups chicken stock
1/2 cup light cream
salt and pepper
chives, to garnish
Preheat oven to 375°F/190°C
-Cut the sweet potato, squash, and shallots in half lengthwise, through to the stem end. Scoop the seeds out of the squash. Brush the cut sides with olive oil.
-Put the vegetables, cut side down, in a shallow roasting pan. Add garlic cloves. Roast in a preheated oven for about 40 minutes, until tender and light brown. Set aside to cool.
-When cool, scoop the flesh from the sweet potato and squash halves, and put in a saucepan. Remove the peel from the garlic and shallots and add the soft insides to the pan as well.
-Add the chicken stock and a pinch of salt. Bring just to a boil, reduce the heat, and simmer, partially covered, for about 30 minutes, stirring occasionally until the veggies are very tender.
-Cool the soup slightly, and then transfer to a food processor or blender and process until smooth, working in batches, if necessary. (It was for me!)
-Return the soup to the pan and stir in the cream. Season to taste with salt and pepper, then simmer for 5-10 minutes until completely heated through. Ladle into serving bowls, garnish with pepper and chives. :)
I had a little bit left over for lunch today, so the bowl isn't completely filled. And yes, this stuff may look like baby food, but it was SO delicious. And very filling for a soup. I tried to make it look appetizing but the truth is it just looks like mush. The flavors seriously make up for that. I can't remember where I got this recipe from, but its not my own creation. I just tweaked it a bit. And the first time I made it, it had a bit more of a soupy consistency than it did this time. Still, very delicious.
Sorry for the crappy photo, I really don't have a great camera. The soup is more orange looking than yellow.