Ingredients Jump to Instructions ↓

  1. 1 acorn squash

  2. 1 butternut squash

  3. 2 sweet potatoes

  4. 3 red beets Salt and pepper to taste Dash nutmeg Olive oil

  5. 1 cup vegetable stock

Instructions Jump to Ingredients ↑

  1. Cut acorn and butternut squash in half and remove seeds. Remove outside skins and cut into 1 inch cubes. Peel sweet potatoes and beets then cut into 1 inch cubes. Preheat oven to 400 degrees. Place vegetables into a baking dish and drizzle with olive oil. Sprinkle with salt and pepper and nutmeg. Bake 40 minutes or until all vegetables are tender. Place in food processor and pulse until smooth. Pour into a soup pot, add vegetable stock, and cook over medium low heat, 30 minutes or until smooth and silky.


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