• 2 butternut squash
  • 1 sweet potato
  • 2 large onions, diced
  • 2 large celery stalks
  • 1 tsp butter
  • 15 cups of chicken/veggie stock
  • 1 head of roasted garlic
  • Olive oil
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • salt & pepper


  1. Preheat oven to 400. Slice squash in half, scoop out the seeds. Spray baking pan with cooking spray or olive oil. Lay squash flesh side down on pan. Place sweet potato in pan also.  Bake until soft approximately 60 minutes.
  2. While squash is baking , put butter in sautée pan on low.  Add diced onion and celery to the pan. Cook for about 5-8 minutes. Add to a large stock pot.
  3. When squash is done baking remove from oven and let cool for a few minutes. Cut sweet potato into cubes and add to stock pot. Scoop the flesh from the squash, add to the stock pot. Squeeze the roasted garlic into the pot, add spices and broth. Bring to a boil, reduce heat and simmer for 60 minutes.
  4. After 60 minutes use a hand blender or food processor to purée the soup. I do mine in batches in the food processor since I do not have a hand held blender. If you find soup to thick add more broth of your choice. This makes a lot of soup, it is great for freezing. Enjoy!

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