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April 07, 2008
Acorn Squash and Sweet Potato Soup
I adapted this one from a recipe I found on recipezaar.com.
Diane just asked me to make it when she comes over next week. I need to make sure I have all the ingredients in house and while I had the recipe up I thought I'd also put it on here.
5 servings - 1 1/2 hours 20 min prep
1 large sweet potato, about 400g
1 large butternut squash
4 shallots or 3 onions
olive oil
5-6 garlic cloves, unpeeled
850 ml vegetable stock or chicken stock (~1 1/2 pints)
125 ml milk or single cream
salt and pepper
nutmeg
1. Cut potato, squash, and shallots in half length-wise, brush cut sides with oil. Place in a shallow roasting tin, cut sides down. Add garlic cloves. Roast in preheated oven at 350f for 40 minutes or until tender and light brown.
2. When cooked and cooled, scoop the flesh from the sweet potato and squash and put in a saucepan with insides of the shallots (squeeze the edges to pop the insides out the end). Remove the garlic peel and add the soft insides to the rest of the vegetables.
3. Add stock and a pinch of salt. Bring just to a boil, reduce heat and simmer, partially covered for about 30 minutes stirring occasionally, until the vegetables are very tender.
4. Allow soup to cool then blend or puree until smooth. Return soup to saucepan and stir in milk or cream. Season to taste with nutmeg then simmer for 5-10 minutes until completely heated through. Eat with a spoonful of cream - swirled for effect - and a shake of nutmeg.
your host for this episode : carrie; April 7, 2008 12:33 PM