Squash Soup

1 butternut squash, peeled and cubed
1 acorn squash, peeled and cubed
1 bag of baby carrots - 2 lbs
1 stalk celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 box of chicken broth about 4 cups
1 can beef broth(this was a mistake I thought I grabbed a can of vegetable stock but it tastes ok with this added).
1 can of vegetable stock.
salt
pepper
ground cloves
ground nutmeg
ground allspice
marjoram
ground turmeric

Peel and clean the squashes, chop into 1" cubes. Chop celery, and 1 medium onion. Clean and add carrots. Mince garlic and add. Open and add all broth, heat on medium until carrots and squash are fork tender. Remove from heat. Ladle into food processor or blender and blend until carrots, squash and onion are pulverized and soup is creamy. This will need to be done in batches. Once all the soup is blended, return to stock pot and add spices to taste. Continue to simmer while spices cook into mixture.

Number of Servings: 15

Recipe submitted by SparkPeople user WALKIETALKIE.