• 1 Sweet Potato, about 12 oz.
  • 1 Acorn Squash ( or pumpkin/ 3 cups)
  • 4 Shallots
  • Olive Oil
  • 5-6 Cloves of Hood River Organic Garlic
  • 3 1/4 cups Chicken or Vegetable Stock
  • ½ cup Light Cream
  • Salt


Cut the sweet potato, squash, and shallots in half lengthwise. Brush the cut sides with oil. Put the vegetables, cut side down in shallow roasting pan. Add Hood River Organic Garlic.

Roast in oven at 375 degrees, for 40 minutes. Until tender and light brown. Let cool, scoop out flesh of potato, and squash ( or pumpkin ). Put in saucepan with shallots, peel garlic, and add to other vegetables. Add the stock and a pinch of salt.
Bring to boil, and then reduce heat and simmer partially covered for 30 minutes.Stir occasionally until vegetables are tender. Allow soup to cool slightly then put in blender or food processor, and puree until smooth.

If necessary for using food processor, strain off liquid and set aside. Puree the soup solids with enough liquid to moisten them, and then combine. Return soup to saucepan and stir in the cream. Season to taste. Simmer 5-10 minutes.