Acorn Squash & Red Potato Soup

 

Extremely cold winter day = extremely awesome soup... and the colors are so pretty!!

3 acorn squash
4-5 medium red potatoes
1 medium red onion
2 cloves of garlic
4 cups chicken broth
1/2 cup creme fresh
1 tsp ground thyme
1 tbsp chopped rosemary
2 tbsp butter
salt and pepper to taste

Cut in half and de-seed acorn squash.  Place on large
sheet pan cut face up along with whole garlic cloves,
roughly chopped onion,and quartered potatoes (skin on).
Coat with extra virgin olive oil, thyme, rosemary salt and pepper.
Roast in 400 degree oven for 30 to 40 minutes.  Take out of
oven and let cool.  With a large spoon scoop out half of the
cooked squash into blender along with 2 cups of chicken broth,
and 1 tbsp. of butter..Blend until creamy.  Add remainder of
squash, chicken broth,and butter, repeat.  Pour blended squash
into pot over medium heat.  Stir in creme fresh until completely
incorporated.  Roughly give a chop to the roasted potatoes and onions,
add some extra rosemary, a pinch of salt, and enjoy.