Get your self a nice big butternut squash chop up (with skin on) and throw it in the oven in a glass pan covered with tinfoil, on 350 for about 45 minutes.
Then get a large soup pot and add 5 cups of water boiling. As the water heats cut up and throw in the pot 2 yams (peeled), 3 parsnips (peel) 2 teaspoons better then bullion (veg). 3 teaspoons coconut oil. 2 potatoes (peel) 5 carrots (peel) 1/2 cup almond milk. (add more water enough to cover veggies) teaspoon of dried parsley. a few shakes of black pepper& real salt. 5 cloves garlic. thumb size of ginger grated. few dashes of nutmeg and 1/4 cardamom. I keep the heat on med.
Get your blender out (butternut squash should be ready, let cool… peel skin and throw in blender with a little juice from soup pot. Pour blended squash in a bowl. When the soup is done (veggies are tender) blend the rest and pour back into pot.
You can garnish it with goat cheese crumbles if you like. I also had sprouted bread toasted with guacamole spread (1 mashed avocado, pinch of salt, pepper, and garlic power) This soup is great as the season turns from the heat to a nice cozy chill. Oh! and it’s delish!