Instructions

1. Preheat oven to 375 degrees.
   Brush cut sides of squash, sweet potato and shallots with oil. Place vegetables, cut side down, in a shallow roasting pan and add garlic cloves. Roast in oven until tender, about 30 – 40 minutes.

2. Allow vegetables to cool, and scoop out flesh of squash, sweet potato. In a soup pot, place flesh of roasted vegetables, shallots and garlic.

3. Add broth and bring to a boil. Reduce heat, and simmer, covered for 30 minutes, stirring occasionally.

4. Pour half of the beans into the soup pot and allow soup to cool. Puree soup with a hand blender, until smooth.

5. Add other half of beans and cream. Season to taste and simmer until warmed through, about 5 minutes. Serve.