Roasted Pumpkin Soup

• 2 3/4 lb. sugar pumpkin or butternut squash
• 1 onion
• 2 shiitake mushrooms
• 1 clove garlic
• 1/2 c. olive oil
• Coarse salt
• Freshly ground pepper
• 5 c. homemade or store-bought low-sodium vegetable stock

1. Preheat oven to 450 degrees F. Cut pumpkin into 2-inch pieces.
2. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet.
3. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer.
4. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through.
5. Let cool, then remove skins.
6. Transfer vegetables to a medium saucepan; heat over medium.
7. Pour in 2 cups stock; puree with an immersion blender until smooth.
8. With the blender running, slowly add remaining 3 cups stock, and puree until smooth.
9. Bring soup just to a simmer.
10. Remove from heat, and season with salt and pepper.
11. Cover to keep warm.
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sugar pumpkin, onion, shiitake mushrooms, clove garlic, olive oil, salt, freshly ground pepper, vegetable stock

Taken from www.delish.com/recipefinder/roasted-pumpkin-soup-recipe-mslo1012 (may not work)