Roasted Squash, Sweet Potato, and Garlic Soup
Recipe: Roasted Squash, Sweet Potato, and Garlic Soup
Try this recipe using fresh and local Fall produce from our growers.
Roasted Squash, Sweet Potato, and Garlic Soup
1 large sweet potato
1 acorn squash
4 shallots
olive oil
5-6 unpeeled garlic cloves
3 3/4 cups chicken stock
1/2 whole milk
salt & pepper
snipped parsley for garnish
Cut potato & squash in half, brush w/ oil, and place cut sides down in a baking dish, along with garlic cloves. Bake about 40 minutes at 375 degrees until tender.
When cool, scoop squash & potato flesh out and place in saucepan with shallots. remove garlic peel and add soft inside to the rest of the vegetables. Add stock and salt and bring to boil. simmer about 30 minutes until vegetables are very tender. Allow to cool slightly and then puree in blender or food processor, working in batches if necessary.
Return soup to saucepan and stir in milk. Season to taste with salt & pepper and simmer about 5-10 minutes, or until heated through. Serve in warm bowls.
From Cookshelf Soups by Carole Clements