Preheat oven to 375. Cut sweet potato, squash, and shallots in half lengthwise. Scoop seeds out of squash and brush the cut sides with olive oil. Put cut side down in roasting pan and add the garlic. Bake about 45 min until light brown. When cool, scoop out flesh from sweet potato and squash and add to soup pot. Add shallots and peel garlic and add. Add the stock and a little salt. Bring to boil and reduce heat and cook for 30 minutes until potato is tender.
Let soup cool and puree in food processor. Don't fill blender more than half full as when everything is really hot it can erupt like a volcano.
Return soup to pan and add cream. Add chives and salt and pepper to taste.
Per Serving (excluding unknown items): 983 Calories; 59g Fat (54.2% calories from fat); 14g Protein; 97g Carbohydrate; 11g Dietary Fiber; 105mg Cholesterol; 8671mg Sodium. Exchanges: 5 Grain(Starch); 2 1/2 Vegetable; 11 1/2 Fat.
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|Serving Size: 1 Serving (458g)|
|Recipe Makes: 6|
|Calories from Fat: 112 (43%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 36.8mg||11 %|
|Sodium 508mg||18 %|
|Potassium 753mg||20 %|
|Total Carbohydrate 28.1g||8 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 26.3g|
|Protein 10.1g||14 %|
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Calories per serving: 260
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