• 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 cups water (or chicken stock)
  • Dash of pepper
  • Dash of cinnamon


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.