Squash, Carrot & Sweet Potato Soup

Unrefined olive oil
1 squash e.g. butternut, acorn etc.
1 large onion, chopped
3 – 4 carrots, chopped
2 large sweet potatoes, chopped
1 bunch fresh parsley, chopped
1 – 3 tsp. ginger
Salt & pepper
1 tsp. cinnamon
½ tsp. each, nutmeg and cloves
1 Tbsp honey or molasses (optional)
1 apple (optional)

Preheat oven to 350ºF. Cut squash in half lengthwise and remove seeds. Lightly oil the cut side and place face down on baking pan. Bake approximately 1 hour or until you can pierce the squash with a fork. When squash is cooled, remove the insides and set aside. In large soup pot, heat a little olive oil over medium-high heat. Add carrots, onion, garlic and sweet potatoes. When vegetables begin to be cooked, add water up to a few inches away from the top of the pot. Add cooked squash, parsley, ginger, salt, pepper, cinnamon, nutmeg and cloves to the soup. If you like sweet soup add honey, molasses or an apple. Continue to simmer until all of the veggies are tender. Alter seasoning to taste. Purée in blender. To create a creamer version, add milk (cow, soy, rice, etc.) as desired.

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