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Soup of Roasted Winter Vegetables

This wonderful, hearty soup can be a meal in itself when served with a salad and good rolls or bread. It has a luscious, deep golden color.

  • 2 pounds winter squash such as butternut, acorn, or delicata, cut into 3" chunks (unpeeled)
  • 1 whole head garlic, unpeeled, cut in half (red, rocambole garlic our favorite)
  • 1 large red onion, cut in half
  • Sprigs of rosemary, thyme or savory if available, otherwise ~1/2 teaspoon of each, dried
  • 2 tablespoons Cheshire Garden Herbes de Provence Vinegar
  • 2 tablespoons olive oil
  • 4 ounces heavy cream
  • 2 cups (1 pint) chicken stock

In a heavy baking dish, arrange the squash, garlic and onion, cut sides up. Brush with the vinegar, then with olive oil. Cover and bake in a 350° oven for about 1 hour, until all vegetables are softened.

When cool, remove the skin from the squash and the outer layer from the onion and put the vegetables in a food processor work bowl. Squeeze the garlic out of its skin and add. Add any drippings from the baking dish. Purée for about 15 seconds, then add the cream and purée until smooth.

Heat the stock in a large, heavy saucepan, and slowly add the vegetable purée. Heat throughly and serve warm.

Serves 4 to 6

Cheshire Garden products used in this recipe:



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