|1 onion, cubed||Cumin|
|1 celery, cubed||Nutmeg|
|1 carrot, cut||Cinnamon|
|1 large potato, cubed||Cloves|
|1 butternut squash, cubed||Ginger|
|1L of chicken stock||Garlic|
Roast cubed veggies for about 5min in a pot with some butter.
Add spices to taste.
Cover with stock, bring to boil, then reduce heat to low and cook for 40min.
Once cooked, blend until smooth.
Add sour cream and sprinkle with cheese to your liking.