Anyone have a favorite fall soup recipe? One of my favorites is Harvest cream soup. Just after pulling one of the last Summer harvests out of the garden. Made some last night, So good I have to share. Harvest Cream soup · 1 lb (450 g) butternut squash · 2 Leeks (white and light green portions only) - Leeks can be substituted with 1 medium onion · 1 lb baby carrots (about 3 cups/750 ml) · 1 tbsp (15ml) olive oil · 1 4 garlic cloves, Pressed · Salt & coarsely ground pepper (optional) · 2 cans (14.5 oz each) vegetable broth (about 4 cups/1L), DIVIDED · 1 can (12 oz or 370 ml) evaporated milk · 1 1-in (2.5 cm) piece of unpeeled fresh ginger root · Sour cream (optional) 1. Preheat oven to 450◦F (230◦C). Cut squash in half. Lay a sheet of foil over baking stone or pan and lightly butter. Place squash halves on foil open side down. 2. Cut leeks in half lengthwise, then cut into 2 inch (5 cm) pieces. Combine leeks, carrots, oil and garlic in Stainless (6-qt/ 6-L) Mixing Bowl; toss to coat using wooden spoon. Season with salt and pepper to desired. 3. Arrange vegetables in a single layer on Large Bar Pan. Bake 40-45 minutes or until vegetables are tender and deep golden brown. Remove pan from oven to. 4. The butternut will need to be scooped from skin with a spoon. Combine half of the vegetables with half of the broth in blender container. Cover; blend until smooth. Pour Vegetable puree into (4-qt./ 3.8-L) large sauce pan. Repeat with remaining vegetable mixture and broth. Add evaporated milk; mix well. Cook over medium heat 5-6 minutes or until heated through, stirring occasionally. 4. Grate ginger root using Grater. Gather ginger root in palm of hand and squeeze over (1-cup/250-ml) Prep Bowl to yield 2 tsp (10 ml); discard flesh. Stir juice into soup just before serving. Season to taste with salt and pepper. Ladle soup into bowls; swirl in sour cream, if desired. Serve with toasted bread of your choice.