ROASTED SQUASH & SWEET POTATO SOUP by CHEF DAN

serves 20
INGREDIENTS:
2 large sweet potatoes
1 or 2 squash, acorn, hubbard,butternut, any kind
2 onion, chopped
2 tablespoonS grapeseed oil
6 garlic cloves(don't peel yet)
8 cups chicken broth
1 can coconut milk
1 tablespoon curry powder
1 tablespoon Hungarian paprika
salt and pepper to taste
PREHAEAT OVEN ATO 375 DEGREES
DIRECTIONS:
1. CUT SWEET POTATOES, SQUASH AND ONIONS IN HALF LENGTHWISE.
2. SCOOP OUT THE SEEDS FROM THE SQUASH AND BRUSH THE SIDES WITH THE OIL.
3. PUT THE SWEET POTATOES, SQUASH, AND ONIONS, CUT SIDE DOWN, IN ROASTING PAN. ADD WHOLE GARLIC AND PUT IN PREHEATED OVEN, AND ROAST ABOUT 40-45 MINUTES.
4. WHEN COOL, SCOOP THE FLESH FROM THE POTATOES AND SQUASH AND PUT IN SAUCE PAN WITH THE ONION. REMOVE THE PEEL FROM THE GARLIC AND ADD THE SOFT INSIDES TO THE OTHER VEGTABLES IN THE SAUCE PAN.
5. ADD BROTH, CURRY POWDER,PAPRIKA AND A PINCH OF SALT.
6. BRING TO A BOIL, REDUCE HEAT AND SIMMER, FOR ABOUT 45 MINUTES
7. ALLOW SOUP TO COOL.
8. WITH A IMMERSION BLENDER, PUREE SOUP TILL SMOOTH.
9. SLOWLY STIR IN COCONUT MILK, AND A LITTLE SALT&PEPPER.
10. LADLE INTO BOWLS AND PUT A SMALL DOLLOP OF SOUR CREAM.
ENJOY DAN: hallelujah