Creamy Fall Harvest Soup by Traditional Cooking School

– 1 medium sweet potato (scrubbed and quartered)
– 1 onion (quartered)
– 16 ounces cauliflower (frozen)
– 1/2 cup carrots, sliced
– 2 cups butternut squash (cubed)
– 1 small turnip (peeled and quartered)
– 6 mushrooms (white button, optional)
– 3 to 4 cloves garlic (peeled and trimmed)
– 2 cups bone broth (fat skimmed off)
– 1/4 cup nutritional yeast
– 1/4 teaspoon ground turmeric
– 1 teaspoon paprika
– 1 tablespoon MCT oil
– sea salt (to taste)
– freshly-ground pepper (to taste)
– ground nutmeg