Root Soup

2 pounds sweet potatoes, peeled, halved
2 pounds turnips, washed, halved
2 T olive oil
1 T butter
2 pounds carrots, peeled and cut into chunks
2 medium white onions, peeled and quartered
6 cloves garlic, peeled and chopped
4 cups chicken (or vegetable) stock
2 cups heavy cream
2 T sugar
salt and pepper

Roast potatoes and turnips in oven at 350 for up to an hour, or until they are a bit browned.

Meanwhile, heat oil and butter in heavy saucepan over medium heat. Add carrots, onions and garlic. Saute' until onions are translucent (about 10 minutes).

Add stock, and, when they are ready, the potatoes and turnips. Cover and cook until all is very soft, (about 30 minutes) stirring occasionally. Using a blender, puree' soup in small batches. Return to the same pan. Add salt and pepper to taste. Add cream and heat through (do not boil). Serve. Delicious!

Squash Soup

4 medium sized squash, washed, halved and seeded
(I used 1 each acorn, delicata, carnival and butternut)
2 large potatoes, washed, cubed
2 large apples, washed, cored and cubed
4 stalks celery, washed, cut in pieces
3 large carrots, washed, cut in pieces
1 large onion, peeled, quartered
4 T butter
2 quarts vegetable (or chicken) broth
1/2 cup brown sugar
Cinnamon (about 2 T)
Curry (about 1 1/2 T)
Salt
Freshly ground black pepper

In large iron pot melt butter. Add onion and celery. Cook until slightly brown. Add 2 quarts vegetable (or chicken) broth. Add squash, potatoes, apples and carrots. Bring to a boil, then reduce heat and cook on low till all fruits and vegetables are very tender.

Remove all fruits and vegetables from broth and put through food mill. Crank deliberately to get absolutely everything out of the food. There should be very little left in the mill. Worry not about the skins of the squashes. If they break down and fit through the mill they will add color to the soup. Add enough of the cooking broth to make soup the consistency you prefer.

Return to low heat. Add spices and seasonings to taste. Heat through and serve.