This soup is one of my favourite fall/winter delights. It’s easy to make and is low fat. The secret to making this soup taste so delicious is the roasted garlic. I take a head of garlic, add a a tbsp of coconut oil and sprinkle celtic sea salt, cover it with aluminum foil and bake it at 400 degrees for about 20-25 minutes.



  • half a roasted acorn squash (bake in oven for 40 minutes at 400 degrees)
  • half a large sweet potato
  • 2 medium carrots
  • half a large red onion
  • 1 shallot
  • 1 head of roasted garlic
  • 2 tsp nutmeg
  • 1 1/2 tsp allspice
  • 1 tbsp garlic powder
  • 1 litre vegetable broth


  • water sauté shallot and red onion.
  • add roasted squash, roasted garlic, sweet potatoes, carrots and sauté for 5 minutes
  • add vegetable broth and spices to soup.
  • simmer till sweet potatoes are tender
  • use hand blender and blend soup till smooth
  • top with crimini mushrooms, cilantro and hot sauce to taste

Additional Ingredients (Top With)

  • sriracha hot sauce
  • crimini mushrooms
  • cilantro


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