Acorn Squash And Sweet Potato Soup (Vegetarian) - cooking recipe

Ingredients

350 g sweet potatoes
1 acorn squash
4 shallots
1 tablespoon olive oil
6 garlic cloves, unpeeled
3 3/4 cups vegetable broth
1/2 cup light cream
salt
pepper

Preparation

Preheat oven to 375F / 190C.
Cut the sweet potato, squash and shallot in half lengthwise. Brush the cut sides with oil.
Put the vegetables, cut sides down in a shallow roasting pan with the garlic cloves.
Roast in the preheated oven for about 40 minutes until tender and light brown.
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.
Add the broth and a pinch of salt.
Bring to just a boil, then reduce the heat and simmer, partially covered, stirring occasionally, until vegetables are very tender (about 30 minutes.).
Let the soup cool slightly, then transfer to a blender and puree until smooth (working in batches if necessary).
Return the soup to the pan and stir in the cream.
Season to taste and simmer for 5-10 minutes until completely heated through.