Acorn Squash And Sweet Potato Soup Vegetarian

---

This is one of my favorite soups. it can easily be vegan-ized by substituting the cream with plain soy milk. the original recipe is from the book 1000 vegetarian recipes from around the world""

---

Steps

---

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.

---

Let the soup cool slightly , then transfer to a blender and puree until smooth.

---

Return the soup to the pan and stir in the cream.

---

Season to taste and simmer for 5-10 minutes until completely heated through.

---

Ingredients

---

sweet potatoes, acorn squash, shallots, olive oil, garlic cloves, vegetable broth, light cream, salt, pepper