Ingredients:
1 Kabocha Squash, about 2 pounds
1 Butternut Squash, about 2 pounds
1 Sweet Potato
1/4 Onion, medium size
1 Stalk Celery, small
2 Cloves Garlic
1 Tbs. Olive Oil
1 Russet Potato
8 Cups Stock, chicken or vegetable
| Spices:
1 tsp. Rosemary, fresh or dry
1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger, dry
1/4 tsp. Ground Clove
1/4 tsp. Crushed Red Pepper
1/2 tsp. Salt
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Heat Oven To 375°
Rinse and dry both squash and potato.
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Carefully cut both squash in half.
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Use a small spoon to remove the seeds.
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Place 1/4 inch of water into a large baking dish.
Place the squash, cut side down, into the dish.
Place squash into the oven on a lower rack.
Poke a couple small holes into the sweet potato and place into the oven, directly on a rack over the baking dish.
Bake sweet potato and squash for one hour.
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After one hour, remove squash and potato from oven and let cool for at least 30 minutes.
Turn squash over and begin to scrape the cooked vegetable from the skin.
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Place all of the cooked squash into a bowl.
Discard the shell / skin.
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Cut sweet potato in half.
Remove the cooked flesh from the potato and place into the bowl with squash.
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In the bowl; both squash and sweet potato.
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Dice onion and celery into small pieces.
Peel and chop the garlic.
Place a large soup pot over medium-high heat.
Add the onion, celery, garlic and oil.
Cook and stir ingredients for a few minutes.
Vegetables should soften but not brown.
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As onions & celery cook, peel and dice the potato.
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When onion is ready, add potatoes to the pot.
Add 4 cups of stock to the pot.
Bring liquid and ingredients to boil.
Boil until potatoes are soft, about 20 minutes.
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Gather and measure spice ingredients.
You can crush & chop the rosemary if you like.
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Add cooked squash and potato to the pot.
Add the spices.
Add the other 4 cups of stock.
Bring liquid to a boil.
Turn heat down to a simmer.
Simmer ingredients for 20 minutes, stirring from time to time.
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Remove soup from heat and let cool.
Place a few cups of soup at a time into a blender.
Puree the soup and place into a large bowl.
When all the soup is blended, pour it back into the soup pot.
Heat and serve.
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