Roasted Squash, Sweet Potato & Garlic Soup

(recipe from Easy Soups M&S cookbook )

Serves 6-8

Ingredients:

•  1 sweet potato, about 350 gr/ 12 oz
• 1 acorn squash (I used butternut squash)
• 4 shallots (or one big onion)
• 2 tbsp olive oil
• 5-6 garlic cloves, unpeeled
• 850 ml / 1½ pints chicken stock
• 125 ml / 4 fl oz single cream
• salt and pepper
• snipped chives, to garnish

Step One

 Preheat the oven to 190 ℃ / 375 ℉ / Gas mark 5. 

 Cut the sweet potato, squash and shallots in half lengthways, through to the stem end. Scoop the seeds out of the squash. Brush the cut side with oil. Put the vegetables, cut-side down, in a shallow roasting tin. Add the garlic cloves and roast in the preheated oven for about 40 minutes, until tender and light brown.

Step Two

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

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

Step Three

 Allow the soup to cool, then transfer to a food processor or blender and process until smooth.

 Return the soup to the rinsed-out saucepan and stir in the cream. Season to taste with salt and pepper, and reheat. Ladle into warmed bowls, garnish with snipped chives and serve immediately.

Poftă Bună!!!