Garlic and Acorn Squash Soup

Ingredients

• 1 acorn squash, peeled and cut in wedges
• 1 sweet potato, peeled and cubed
• 1 potato, peeled and cubed
• 6 whole garlic cloves
• 1/2 tsp. salt
• 1 small onion, diced
• 6 C. chicken stock or water
• Dash of pepper
• Dash of cinnamon

Directions

Place vegetables in a baking pan with garlic cloves. Brush vegetables with olive oil and sprinkle with salt. Bake at 375*F for 45 minutes. In a pot, sauté onion. Add chicken stock or water and roasted vegetables. Simmer for 30 minutes. Puree in blender or use immersion blender. Add pepper and cinnamon.