Creme de Legumes

When we went to Portugal last year, I ordered Creme de Legumes at four different restaurants, and received four different soups. Here is my version of this Portuguese-style cream of vegetable soup

Ingredients:
2 T vegetable oil
1 medium butternut squash, peeled and cubed
1 large sweet potato, peeled and cubed
1 large russet potato, peeled and cubed
4 medium carrots, chopped
1 onion, diced
3 cloves garlic, chopped
8 cups chicken stock
1 cup cream
8 cups (1 bag) fresh spinach
salt and pepper, to taste

Directions:
After preparing all the vegetables, saute onion and garlic in heated oil in a large pot for 8 minutes, or until tender. Add the remaining vegetables (except spinach). Cook for 2–3 minutes, then add stock. Bring to a boil and cook for 20 minutes until cooked through. Add spinach and cook for 5 more minutes. Blend well. Add cream, salt and pepper. Serve with a crusty bread.