Cleansing Root Vegetable Fall Soup

Bake a winter squash of your choice until soft and the skin peels off. Remove seeds and skin, coarsely chop and set aside.

Dice 3 leeks, and sauté in a soup pot over medium-high heat in olive oil until browned.
Add 1.5- 2 quarts water. Turn heat to medium-low. Coarsely chop: 1 or 2 yellow onions, a bunch of carrots, a large golden beet, and a couple cloves of garlic.

Add squash, onions, carrots, golden beets, and garlic to the soup. Add salt, pepper, rosemary, and/or garlic to taste. Let simmer until flavors blend and vegetables are tender.

Enjoy!