Carrot apple squash soup

Masterfile

Have a cold-free and healthy winter season! And try this wonderful immune-strengthening soup. For added nutrition and a balanced meal, serve with some brown rice and steamed green vegetables such as Swiss chard, kale, or broccoli.
 
Ingredients:
1 medium onion, chopped
1 tbsp olive oil
4 cups vegetable stock or filtered water
2 cups carrots chopped
2 cups sweet potatoes or yams or butternut squash, peeled and diced
2-3 medium apples, cored and diced
1/2 tsp sea salt
1/2 tsp cinnamon
1 tsp nutmeg
2 tbsp fresh ginger root

Directions:
1. In a large soup pot, sauté the onions in oil on medium heat until they become translucent.

2. Add the stock, carrots, potatoes, apples and salt, pepper, nutmeg and ginger. Bring to a boil.

3. Turn down heat and simmer for 30 minutes. Take 2 ladles of vegetables and 1 ladle of stock and blend in a blender or food processor until smooth or you can puree the entire pot. Return to soup pot and stir together before serving.