Carrot, Sweet Potato and Squash Soup
Ingredients
- 2 tablespoons EVOO
- 2 tablespoons butter
- 1 to 2 tablespoons puree chipotle in adobo, medium to spicy heat level (freeze the remainder in a plastic baggie)
- 1 teaspoon coriander, ground, 1/3 palmful
- 1 teaspoon cumin, ground, 1/3 palmful
- 1 teaspoon paprika, 1/3 palmful
- 2 cloves garlic, chopped,
- 2 onions, chopped,
- 1 crisp apple, chopped, peeled and
- One 1-inch piece ginger root, grated, finely chopped or
- A little freshly grated nutmeg
- A pinch ground cinnamon
- Salt and freshly ground black pepper
- 4 cups chicken stock, plus extra to reheat
- 1 tablespoon honey
- 1 1/2 pounds kabocha, butternut squash or pumpkin, peeled and chopped (or leftover roasted)
- 1 pound organic carrots, chopped, peeled and
- 2 large sweet potatoes, chopped, peeled and
- 1 tablespoon lemon, or orange juice
- Crumbled browned Mexican chorizo
- red onions, Finely chopped or scallions
- Toasted pumpkin seeds
- Creme fraiche
- smoked Cheddar, Shredded or smoked gouda
- parsley, fresh, Chopped or cilantro
Directions
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.