Carrot, Sweet Potato and Squash Soup

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

Garnishes:

Crumbled browned Mexican chorizo

Creme fraiche

Shredded smoked Cheddar or smoked gouda

Chopped fresh parsley or cilantro