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
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.