Roasted Vegetable Soup

Our baby is already eating solids and I make his food at home. It's pretty simple and I know exactly what goes into it. He's already had a few things and most have been a success so I was ready to start mixing things. I came across a recipe that was absolutely perfect for him AND us. With just a tiny bit of planning, I could kill two birds with one stone. This way I could introduce something new (shallots and garlic), feed ourselves and feed him all with one meal. Score!




Roasted Vegetable Soup

1 sweet potato, about 12 oz
1 acorn squash
4 shallots
olive oil
6 garlic cloves, unpeeled
3 3/4 cups vegetable broth
1/2 regular whipping cream
ground grains of paradise (or ground black pepper)
salt

Preheat the oven to 375°F.
Cut the sweet potato, squash and shallots in half lengthwise, through the stem end. Scoop the seeds out of the squash. Brush the cut sides of the vegetables with olive oil.

Put the vegetables cut side down on a baking sheet or shallow roasting pan. Add the garlic cloves. Roast in the preheated oven for about 40 minutes, until tender. Set aside to cool.

When cool enough to handle, scoop the flesh from the potato and the squash and put in a saucepan. Remove the peel from the shallots and garlic and add the soft insides to the other vegetables.

Add the broth and a pinch of salt. Bring to a boil, reduce the heat and simmer, partially covered for about 30 minutes until the vegetables are very tender.

Remove the saucepan from the heat. Transfer the soup to a food processor or blender and process until smooth, working in batches. If you will be feeding a baby that cannot eat dairy yet, reserve some of the pureed soup now. Return the soup to the rinsed out saucepan and stir in the cream. Season to taste with salt and grains of paradise. Simmer for a couple of minutes.

Serves 6




This was the best vegetable I've ever had. We all loved it, including the baby. He just couldn't get enough! I reserved just over one cup of the pureed soup before adding the cream. I left two baby servings in the fridge for today and tomorrow and froze the rest. There wasn't any left with the cream to freeze for us...it's all gone. Delicious!