Carrot, Sweet Potato and Squash Soup

  1. Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil.
  2. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper.
  3. Cook for 5 minutes partially covered.
  4. Then add the stock, honey, kabocha, carrots and potatoes.
  5. Cook partially covered until very tender, 30 minutes.
  6. Puree with an immersion blender or in batches in a food processor.
  7. Cool and store for a make-ahead meal.
  8. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.
  9. To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.

evoo, butter, ground coriander, ground cumin, paprika, garlic, onions, apple, ginger root, nutmeg, ground cinnamon, salt, chicken stock, honey, kabocha, carrots, sweet potatoes, lemon, chorizo, red onions, pumpkin seeds, gouda, fresh parsley

Taken from www.foodnetwork.com/recipes/rachael-ray/carrot-sweet-potato-and-squash-soup-recipe.html (may not work)

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