Ingredients:

• 2 Sweet Potatoes
• 1 large butternut squash
• 1 white onion, chopped
• 1 – 2 large full head of garlic, peeled and cut in half
• 1 large leek, trimmed and chopped
• 1 Celery root (celeriac)
• 3-4 Carrots
• 3 Tbsp olive oil
• 1tsp sea salt (to taste)
• Pinch of freshly ground black pepper
• 2 Tbsp Thyme
• 1 Tsp cinnamon
• 3 Tbsp Tamari
• 4 cup Vegetable Stock (Watch the sodium levels)
• 2 Cups filter water  

Directions:

1. Preheat oven to 400F for roasting.  Split the squash in half with a heavy kitchen knife.  Remove seeds and string. 
2. Place in a small casserole dish with the flesh facing down, add and an inch of water to the pan. 
3. Wash/scrub the sweet potatoes, trimming any strings, with a fork prick the rind of the sweet potatoes in several places to allow for more even baking.
4. Place squash and sweet potatoes in the oven.   Bake for hour or until a knife inserted into squash pierces it easily. 
5. While squash and sweet potatoes are cooking, brown onions, garlic, and leeks on stovetop.
6. Add celery root, carrots, stock and water to onions, garlic, and leeks and simmer on medium to low heat.  Simmer until carrots and celery root are tender.
7. Remove squash and sweet potatoes from oven and remove flesh.   Add the flesh to the other ingredients.
8. Add Thyme, cinnamon, and tamari and simmer to allow the spices to infuse the soup with flavour.
9. With a blender, puree the mixture.  Thin the soup with more stock if desired.  Serve hot!
10. Garish with green onion if desired.