Butternut Squash and Sweet Potato Soup

• 2 12 lbs butternut squash
• 1 sweet potato
• 1 tablespoon olive oil
• 1 head garlic
• 1 brown onion
• 13 cup sherry wine
• 1 12 cups beef stock
• 1 12 cups chicken stock

1. Preheat oven to 350F
2. Toss squash, sweet potato, onion and garlic cloves with 1 to 2 tablespoons olive oil; spread on glass baking dish.
3. Pour 1 cup stock over the top.
4. Sprinkle with 1/2 teaspoon salt.
5. Bake at 350F for 1 1/2 hours or until fairly soft and a little caramelized.
6. If necessary, add additional liquid to keep it from scorching to the bottom of the pan.
7. Stir once during cooking.
8. Add squash, sweet potato, garlic, onion, and any liquid from baking dish into a large Dutch oven or stockpot.
9. Add remaining stock and 1/2 teaspoon, salt and pepper to the pot, and cook over medium-low heat for at least 20 minutes.
10. Puree all ingredients in a blender.
11. Adjust salt and pepper to taste.

butternut squash, sweet potato, olive oil, garlic, brown onion, sherry wine, beef stock, chicken stock

Taken from www.food.com/recipe/butternut-squash-and-sweet-potato-soup-375245 (may not work)