Ingredients
Scale
- 4 Tbsp olive oil, divided
- 1 head garlic
- 1 butternut squash, peeled and cubed
- 1–2 sweet potatoes, peeled and cubed
- 1–2 golden beets, peeled and diced
- 1 russet potato, peeled and cubed
- 1 large shallot, diced
- 1” ginger, peeled and finely sliced
- 1 Tbsp freshly grated turmeric
- 4 cups vegetable stock
- 1 Tbsp maple syrup
- 2 Tbsp butter (optional)
- Freshly grated nutmeg
- Black pepper
- Crumbled bacon, green onions, or whatever you wish for garnish
Instructions
- Preheat oven to 400 degrees. Remove the outermost skin from garlic, cut off the pointed top to expose the cloves, drizzle with a little olive oil, wrap in aluminium foil, and put in oven.
- While garlic is roasting, prepare the butternut squash, sweet potato, beet, and potato. Put on rimmed baking sheet, drizzle with 2 Tbsp olive oil, and roast for 20 minutes. Stir the veggies, and return for another 15 minutes, or until tender.
- Meanwhile, prepare the ginger, turmeric, and shallot. (Make sure you wear gloves and protect surfaces from becoming stained by the turmeric.)
- In a soup pot, heat remaining olive oil and sauté the shallot, ginger, and turmeric over medium-low heat for about 5 minutes. They should not brown, but become tender.
- When garlic is soft, remove from skins by squeezing – almost like toothpaste.
- Pour 2 cups of broth into blender, then add roasted vegetables, sautéed veggies, and garlic. Process until smooth, adding another cup of broth to help it blend.
- Return the soup to pot, add remaining cup of broth, season with maple syrup and nutmeg, and heat through.
- Just before serving, stir in the butter (optional) and test seasoning. Garnish as desired, and feel health, strength and energy return!
