Sweet Potato - Squash Soup

1 medium acorn squash
2 medium sweet potatoes
2 regular sized carrots (not huge not small)
drizzle of olive oil
sea salt and ground pepper
1 T + olive oil
2 cloves garlic
4 c broth (vege
1 tsp cinnamon
1/4 tsp nutmeg
sea salt and ground pepper
roasted nuts, or nut butter

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peel and cube veggies:
1 medium acorn squash
2 medium sweet potatoes
2 regular sized carrots (not huge not small)
drizzle of olive oil
sea salt and ground pepper

place on a baking sheel then drizzle with oil. cook @ 400 degrees until fork tender, about 45 min. stir every 15 min to prevent burning. let cool.

meanwhile on the stovetop:
Add 1/2 onion, 2 cloves garlic, chopped to 1 T olive oil and saute in a 2 quart pot, until clear. just before you take this off the fire, add
1 tsp cinnamon
1/4 tsp nutmeg
sea salt and ground pepper


Add cooled, roasted veggies and 4 c. chicken or veggie broth (depending on your likes.) on stove top for about 20 min.

place veggies in a blender or food processor. Add:

let it cook long enough to bring out the scent of the spices (they will suck up any remaining oil, so watch for burning)

Blend until smooth. add more broth if needed to thin soup. (I do half smooth and half roughly chopped)

serve with a fist full of roasted pecans, pecan butter, cashew butter, or pine nuts.

* this is a very filling soup for those on an elimination diet. (ahh FINALLY, not hungry after eating.)
one can change flavors over the course of the week too if you add herbs on demand, or incrementally.

my first thought is if I get tired of this flavor, I can add 1 tsp tumeric to give a more north african flare.
or standard savory herbs: rosemary, thymes, dill, etc...may be used to change flavor.

the soup is very creamy on its own, although I like to leave bigger chunks in it, but the recipe lends itself well to the addition of nut butters for a protein balance. I used roasted and salted