Creamy Sweet Potato and Squash Soup

First of all, cut three sweet potatoes, one acorn squash, 4 shallots in half and put cut side down on an oiled roasting pan. Toss in 5 cloves of garlic and bake for 45 mins at 350 degrees.

Then, scoop out the potatoes and squash and toss into a pot with 3.5 cups chicken stock along with peeled garlic and shallots. simmer for 30 mins. (looks kinda yucky here…)

Next, scoop out veggies with just enough broth to liquefy in blender, strain everything and return to pot.  Season with salt and pepper… and add 1/2 cup of light cream or milk, bring to boil again.  Serve.  Makes about 6 bowls.