Roasted Squash, Sweet Potato & Garlic Soup

Ingredients
1 sweet potato
1 acorn squash
4 shallots
2 tbsp olive oil
5 garlic cloves (unpeeled)
4 cups stock
salt and pepper to taste

Preheat oven to 375º.  Cut the sweet potato, squash and shallots in half lengthwise.  Coat cut edge with oil.  Place vegetables cut side down in a shallow baking pan.  Add unpeeled garlic cloves.  Roast for 40 minutes or until tender.

After allowing the vegetables to cool, scoop out the flesh of the vegetables.  Add to soup pot with stock.  Bring to a boil and simmer for 20-30 min.  

Allow the soup to cool and puree.  

Reheat and season with salt and pepper.

Recipe Source: Adapted from Easy Soups