Fall squash soup

1 acorn squash
1 butternut squash
1 sweet potato
1 large onion
2 ribs celery
2 carrots
1 clove garlic
4 cups stock    vegetable or chicken
1 cup milk or cream
1/4 tsp fresh grated nutmeg
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp salt
1 tsp pepper
3 tbsp olive oil


cut the squash in half and remove seeds
cut sweet potato in half
peel onion and quarter it
leave garlic in skin
peel carrots and cut in half
cut celery in half
place all veggies on a large cookie sheet and drizzle with olive oil
sprinkle with cinnamon,nutmeg,cloves,salt and pepper

Roast for 35-40 mins  at 350 degree oven

remove squash and potato and garlic from skin and place in a blender with carrot,celery,onion
add 1/2 cup cream and blend you may have to do this in 2 parts. (1/2 cup cream each time)
add to warm stock in a soup pot
mix together, warm through

Enjoy

I like to top this with my sweet and spicy toasted pine nuts