The name of this soup says it all. Rich, hearty and full of flavors. If you want a comforting soup on a cold day, this is the soup to fill your belly. I found this recipe in a cookbook called "Soup." I made a few changes to address how I made it. Use vegetable stock instead of chicken to make this vegetarian.
Ingredients:
1 large sweet potato or 2 small, 12 oz total
1 acorn squash
2 large shallots or 4 small
2 TBS olive oil
4 large garlic cloves
3 3/4 cups chicken stock
1/2 cup half and half, cream, soy milk or coconut milk
Salt
Pepper
Here's how:
Preheat the oven to 375 degrees F.
Cut the sweet potato, squash and shallots in half lengthwise.
Scoop out the seeds of the squash.
Brush the cut sides of the veggies with oil.
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| Turn the veggies face side down, and place in the oven. |
Place everything cut side down on a baking pan. Add in the garlic cloves, skins on.
Bake for 40 minutes, until the insides are soft.
Remove the pan from the oven and set it aside to cool.
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| Everything out of the oven |
Once cooled, scoop out the insides of everything and add it to a soup pot.
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| Everything scooped |
Add the stock and a pinch of salt.
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| Stock and salt added |
Bring to a boil and simmer for about 30 minutes, until everything is very tender.
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| Just up to a boil Simmer for 30 minutes |
Allow the soup to cool and transfer it to a food mill, food processor or blender and process until smooth. Work in batches if necessary. You can also use an immersion blender to do this step right in the soup pot.
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| Immersion blender smoothing out the soup |
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| Soup all smoothed out |
Return the mixture to the pot and add in the cream or milk.
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| This is coconut milk |
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| Milk added with salt and pepper |
Add salt and pepper to taste, simmer for another 5-10 minutes until completely warm throughout.
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| Cooked throughout and ready to eat. |
Serve.
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