Butternut Squash And Sweet Potato Soup

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• 2 1/2 lbs butternut squash
• 1 sweet potato
• 1 tablespoon olive oil
• 1 head garlic
• 1 brown onion
• 1/3 cup sherry wine
• 1 1/2 cups beef stock
• 1 1/2 cups chicken stock

Recipe

• 1 preheat oven to 350°f
• 2 toss squash, sweet potato, onion and garlic cloves with 1 to 2 tablespoons olive oil; spread on glass baking dish. pour 1 cup stock over the top. sprinkle with 1/2 teaspoon salt.
• 3 bake at 350°f for 1 1/2 hours or until fairly soft and a little caramelized. if necessary, add additional liquid to keep it from scorching to the bottom of the pan. stir once during cooking.
• 4 add squash, sweet potato, garlic, onion, and any liquid from baking dish into a large dutch oven or stockpot. add remaining stock and 1/2 teaspoon, salt and pepper to the pot, and cook over medium-low heat for at least 20 minutes.
• 5 purée all ingredients in a blender. adjust salt and pepper to taste.