HARVEST SOUP
Steps:
- Cut squash in half, scooping out seeds. Place halves facedown on a baking sheet and place in 350 degree oven for 20 minutes or until tender. In a large saucepan, sautee onion and garlic until tender. Add potatoes and vegetable broth, bring to a boil, then reduce heat and simmer until potatoes are tender. Scoop cooked squash out of shells. Pour 1/2 of squash, half of the potato/onion mixture and 1/2 cup heavy cream into a blender. Puree until smooth. Pour mixture into clean saucepan, repeat processes with remaining ingredients. Use additional vegetable broth and/or cream to get the consistency you desire. Reheat blended ingredients prior to serving. Pour into bowls and sprinkle paprika on top. Serve with bread.
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