Carrot, Sweet Potato and Squash Soup

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.

TOTAL TIME: 55 min
Prep: 20 min
Inactive Prep: --
Cook: 35 min
YIELD: 4 to 6 servings as an entree or 8 to 10 as a starter
LEVEL: Easy

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
  • 1 teaspoon ground cumin, 1/3 palmful
  • 1 teaspoon paprika, 1/3 palmful
  • 2 cloves garlic, chopped
  • 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
  • GARNISHES:
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    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.

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