INGREDIENTS:
2 pounds yellow squash, sliced in chunks
1 pound zucchini, sliced in chunks
1 large red onion, cut into chunks
1 large head garlic, top cut off to
expose the garlic for roasting
2 shallots, peeled
2 tablespoons olive oil (approximate)
4 cups chicken stock or broth
DIRECTIONS:
1) Preheat over to 350 degrees F.
2)Spray 2 baking sheets with cooking spray. Just a light mist.
3) Place your veggies on the sheets and spray their tops with another light mist of spray. Be
sure to give that head of garlic a little extra oil so it can seep down into the head.
4)Bake for about 40 minutes or until all the vegetables are very soft and the garlic is a nice,
light brown with a few of the cloves popping out.
5) Transfer all veggies to a large soup pot and add 4 cups of chicken stock/broth.
6) Using a hand blender, (or a Vitamix!) blend the veggies to the consistency you like best.
7) Add salt and pepper to taste.
Storage: This will keep in the refrigerator for up to 3 days. You can freeze it for up to 6 months. It’s best to freeze it in individual servings instead of one big brick.
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