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Recipe courtesy of Rachael Ray

Carrot, Sweet Potato and Squash Soup

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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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Ingredients

Garnishes:

Directions

  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.
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