Half the Acorn squash and place on sheet pan covered with foil along with sweet potato, beets, carrots and potatoes. Sprinkle with half the salt and half the olive oil. Bake at 350 for 35 minutes.
While root vegetables are baking, chop the onion and garlic and saute with remaining olive oil.
Peel and dice root vegetables and add to sauted onion and garlic in slow cooker. Add chicken stock, water and remaining seasoning. Cook on medium for 2 hours. Blend the soup with either immersion blender or in blender and continue slow cooking for another hour..
Servie with crumbled bacon and a tablespoon of creme fresh on top of each bowl. Accompany with crusty bread.
An excellent way to get the vitamins into children. A warm, friendly soup that can be served in bowls or mugs.
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