One of the best soups I've ever eaten.

Josh and I bought a soup book from Tjmax the other day called 100 best fresh soups. If you don't know this about us we are major soup lovers and connoisseurs. We are determined to make and try as many soups as we can. He made this one the other night and it was absolutely to die for. I am not kidding. It was almost addictive and not to mention good for you!

So here is the recipe. Don't leave out the cinnamon even though it sounds weird!

Roasted Squash, Sweet Potato and Garlic Soup

Serves 6-8 (But we ate it for lunch and dinner....and we ate the whole pot. I was stuffed but it was just so good! I suggest eating it with sour dough bread....which we ate the whole loaf if as well...oops!)

1 Large sweet potato

1 Large Butternut squash

1 Medium Onion

2 tbsp of olive oil (or enough to brush over squash, potato and onions).

5-6 garlic cloves, unpeeled

3 3/4 cups chicken stock (About two cans).

1/2 cup heavy cream (the book said light but whatever).

Salt and pepper

About a tsp of cinnamon. (This wasn't in the recipe but Josh just sort of splashed some in there. It adds a really nice touch and a little goes a long way).

Preheat oven to 375 F, or 190 C.

1.) Cut the sweet potato, squash, and onions in half lengthwise, through to the stem end. Scoop the seeds out of the squash. Brush the cut sides with olive oil.

2.) Put the vegetables, cut-side down, in a shallow roasting pan. (We used a baking sheet with tin foil on it for easy clean-up). Add garlic cloves. Roast in the preheated oven for about 40 minutes, until tender and light brown. (Josh says to take the garlic out at about 30 minutes or they will explode!)

3.) When cool, scoop the flesh from the potato and squash halves, and put in a saucepan with the onions. Remove the garlic peel and add the soft insides to the other vegetables. (Don't worry that the onions and garlic are in chunks you will be blending the soup!)

4.) Add the stock and a pinch of salt. Bring just to a boil, reduce the heat, and simmer, partially covered for about 30 minutes, stirring occasionally, until vegetables are very tender.

5.) Allow the soup to cool slightly, then transfer to a food processor or blender and process until smooth, working in batches, if necessary. (DO NOT OVER BLEND! Josh and I just used a hand blender right in the pot. If you over blend it becomes frothy and that's gross. Blend just until the chunks are gone it should still be creamy but have some texture to it. Sort of grainy like a mashed potato you know?).

6.) Return the soup to the rinsed-out pan and stir in the cream.(Josh added a half a cube of butter....I don't know why but it was so good so do it!) Season to taste with salt and pepper (and the tsp of cinnamon), then simmer for 5-10 minutes until completely heated through.

Vuala! You have made the most wonderful soup ever! This soup is even good when it is cold! Just be careful that you don't over eat because it is easy to do.

Until the next soup.