Award Winning Roasted Squash, Sweet Potato and Garlic Soup
Voted Best Creamy (amateur category)
at the Alzheimer Society Fund-raiser “Soups On” 2011
1 sweet potato (¾ lb.) 1 acorn squash (2 lb.) 1 small onion salt & pepper
5-6 cloves garlic ½ cup light cream 3 ¾ cups chicken stock
¼ tsp. dried thyme nutmeg Olive oil
Cut vegetables in half lengthwise, brush cut sides with oil and place cut side down in shallow roasting pan. Place unpeeled garlic on a square of foil brushed with olive oil, and twist into a small bundle. Roast all at 375* for about 40 minutes or until light brown.
When cool scoop the flesh from the skins, and squish each garlic clove from its paper skin.
In large saucepan add chicken stock to vegetables and simmer, partially covered, stirring occasionally, until the vegetables are very tender. Add thyme. Cool slightly.
Use a hand/ immersion blender to blend ingredients until smooth, or transfer to blender or food processor and puree, working in batches if necessary. (If using food processor, strain off cooking liquid and reserve. Puree with enough cooking liquid to moisten, then combine with remaining liquid.)
Season to taste with salt and pepper, simmer 5 – 10 minutes until completely heated through.
Stir in cream, and reheat slightly. Do not let the soup boil.
Garnish with a swirl of sour cream and sprinkle with nutmeg and chopped chives.