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Carrot, Sweet Potato and Squash Soup

This scratch soup is a delicious meal or Thanksgiving starter or a clever use-up for leftovers of any of the 3 main ingredients after the holiday.
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  • Level: Easy
  • Total: 55 min
  • Prep: 20 min
  • Cook: 35 min
  • Yield: 4 to 6 servings as an entree or 8 to 10 as a starter
  • Nutrition Info
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2 tablespoons EVOO

2 tablespoons butter

1 to 2 tablespoons puree of chipotle in adobo, medium to spicy heat level (freeze the remainder in a plastic baggie)

1 teaspoon ground coriander, 1/3 palmful

2 cloves garlic, chopped

1 teaspoon ground cumin, 1/3 palmful

1 teaspoon paprika, 1/3 palmful

2 onions, chopped

1 crisp apple, peeled and chopped 

One 1-inch piece ginger root, finely chopped or grated

A little freshly grated nutmeg

A pinch of ground cinnamon

Salt and freshly ground black pepper 

4 cups chicken stock, plus extra to reheat

About 1 tablespoon honey

1 1/2 pounds kabocha, butternut squash or pumpkin, peeled and chopped (or leftover roasted) 

1 pound organic carrots, peeled and chopped  

2 large sweet potatoes, peeled and chopped

1 tablespoon lemon or orange juice

Finely chopped red onions or scallions

Toasted pumpkin seeds


Crumbled browned Mexican chorizo

Creme fraiche

Shredded smoked Cheddar or smoked gouda

Chopped fresh parsley or cilantro


  1. Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.
  2. To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.