|For some reason, food made or even reheated over the fire tastes so much better.|
- 1 medium sized butternut squash
- 1/2 an acorn squash
- 1 sweet potato
- 1 bulb roasted garlic
- 2 Tbsp olive oil
- 1 large onion, chopped
- 1 leek, white and light green part only thinly sliced
- 2-3 tsp ground cumin
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 4 cups vegetable stock
- 1/2 cup light cream
- salt & pepper to taste
- Sour cream, to serve
- Dried parsley, to serve
- ground nutmeg, to serve
Chop the squash and sweet potatoes into large chunks. Place the squash and sweet potato on a greased baking sheet and drizzle with olive oil, and sprinkle with salt. Bake for 35-40 min or untill softened and slightly browned around the edges.
Heat the 2 Tbps of olive oil in a large pot. Cook the onions and leaks and ground cumin for 2 min. Add the carrots and celery and cook for 3 min more, stir frequently. Add the roasted squash and sweet potato and the stock.
Bring to a boil, then reduce heat and simmer for 20 min.
Add roasted garlic and puree with an immersion blender or in a regular blender. Add cream and season with salt and pepper. Reheat gently on the stove without bringing it to a boil.
Serve with a dollop of sour cream, and sprinkle with parsley and nutmeg.
Don't skip out on the sour cream on top, it adds a lot to the flavor not to mention the presentation.