CARROT, SWEET POTATO AND SQUASH SOUP

Carrot, Sweet Potato and Squash Soup image

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.

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 to 6 servings as an entree or 8 to 10 as a starter

Number Of Ingredients 25

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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
2 cloves garlic, chopped
1 teaspoon ground cumin, 1/3 palmful
1 teaspoon paprika, 1/3 palmful
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
Finely chopped red onions or scallions
Toasted pumpkin seeds
Crumbled browned Mexican chorizo
Creme fraiche
Shredded smoked Cheddar or smoked gouda
Chopped fresh parsley or cilantro

Steps:

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.

Nutrition Facts : Calories 271 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 275 milligrams, Carbohydrate 43 grams, Fiber 7.5 grams, Protein 7 grams, Sugar 16 grams