Name: Carrot, Sweet Potato and Squash Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 6 servings as an entree or 8 to 10 as a starter
Ingredients: 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

Directions

Watch how to make this recipe.

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.
To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.

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Carrot, Sweet Potato and Squash Soup

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