Fall Squash Soup

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.

Puree soup using a stick blender to desired consistency. Season to taste with cinnamon nutmeg salt and black pepper.