Acorn Bisque

2 Acorn Squash
2 cups whole milk
4 cups chicken stock
3 Carrots
1 large (2 small) sweet potatoes
Butter
Maple sugar
Dried rosemary
1 sprig fresh rosemary
3-4 sprigs thyme
2 shallots

1. Heat oven to 400'
2. Cut squash in half, removing pulp and seeds; peel carrots; peel and cube sweet potatoes
3. In each half of squash place 1/2 Tbs butter (2 Tbs total) then sprinkle with maple sugar, dried rosemary, salt and pepper; Place in the oven for 25 minutes
   
4. Toss the carrots and cubed sweet potatoes in 1 Tbs melted butter and seasoning. Add to the oven after the first 25 minutes and cook all veggies for another 25 minutes, or until for tender. When you add the veggies to the sheet tray with the squash poke the squash a few times with a fork. ((This can be done days in advance to help save time!))
5. Let the veggies cool to the touch. Once cooled- scoop out the flesh of the squash. Chop up the sweet potatoes and carrots into a finer cut.
6. In a small saucepan heat the whole milk and chicken stock- it doesn't need to boil, just get it hot.
7. In a soup pot add 2 Tbs butter over medium/low heat. Chop finely and add the shallots. Once the shallots start to soften add chopped fresh rosemary and thyme, as well as salt and pepper to taste. When the shallots are very soft, add in the roasted veggies and combine, cook for 10 minutes. 
8. Slowly add, mix and let sit half of the liquid. Let it cook and combine for about 10 minutes. Using an immersion blender puree the soup to your desired consistency. 
9. Continue to add the remainder of the liquid to the desired consistency, then let it all cook on low for 20 minutes. If you need to add more liquid be sure to heat it slowly first before adding it to the soup.

If you do not have an immersion blender: wait for the squash, sweet potato, carrots to cool and then put in a blender. Go to the directions above- after cooking the shallots add the puree, let cook until hot, then continue adding liquid in 2-3 parts, combining fully before adding another part.

Enjoy!