Fall Squash Soup

• 3 tablespoons butter
• 1 onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 2 cloves garlic, minced
• 4 cups chicken stock
• 1 butternut squash, peeled and cubed
• 1 small turnip, peeled and diced
• 1 small sweet potato, peeled and cubed
• 1 pinch ground cinnamon, or to taste
• 1 pinch ground nutmeg, or to taste
• salt and ground black pepper to taste

1. Melt butter in a large soup pot over medium heat until just bubbling and beginning to smell nutty, 1 to 3 minutes. Add onion, celery, and carrot; cook until onion is soft and translucent, another 3 to 5 minutes. Add garlic directly to the bottom of the pot and cook for about 1 minute before stirring; be careful to prevent burning. Add chicken stock, butternut squash, turnip, and sweet potato and bring to a boil. Cover pot and simmer soup until sweet potato is fork tender, about 40 minutes.
2. Puree soup using a stick blender to desired consistency. Season to taste with cinnamon, nutmeg, salt, and black pepper.

butter, onion, celery stalk, carrot, garlic, chicken stock, butternut squash, sweet potato, ground cinnamon, ground nutmeg, salt

Taken from www.allrecipes.com/recipe/269646/fall-squash-soup/ (may not work)