Roasted Kabocha Squash & Sunchoke Soup

• 3 pounds Kabocha Squash (1 large or 2 small), quartered
• 1 1/2 pounds Sunchokes (Jerusalem Artichokes), scrubbed, peeled (peels reserved for stock- see notes), and cut in 1 inch chunks
• 4 cups Vegetable or Chicken Broth (preferably homemade- see notes), warm
• 1/2 cup Heavy Cream
• 1/2 teaspoon Ground Cinnamon
• 1/8 teaspoon Ground Red Pepper
• 1/8 teaspoon Freshly Grated Nutmeg
• Olive Oil, Salt, Pepper

1. Preheat oven to 400u0b0.
2. Place squash on sheet pan, flesh side up. Lightly coat with olive oil. Season with salt, sprinkle with cinnamon and red pepper. Roast until tender, about 1 hour.
3. Place sunchokes on a separate sheet pan. Toss with olive oil and season with salt. Roast until tender, 45 minutes-1 hour, stirring a couple times to prevent sticking.
4. Scoop flesh from roasted squash and place in a food processor or blender. Add roasted sunchokes, remaining cinnamon, and nutmeg. With the motor running, add broth through the feed tube until the vegetables are very smooth and the soup is desired consistency.
5. Place the pureed squash and sunchoke in a heavy-bottomed pot with the cream and gently heat over a medium-low flame. Divide among soup bowls, garnish as desired (see suggestions in the notes).

artichokes, vegetable, heavy cream, ground cinnamon, ground red pepper, nutmeg, olive oil

Taken from food52.com/recipes/24099-roasted-kabocha-squash-sunchoke-soup (may not work)