Carrot, Sweet Potato and Squash Soup (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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.] 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 |
crumbled browned mexican chorizo |
finely chopped red onions or scallions |
toasted pumpkin seeds |
creme fraiche |
shredded smoked cheddar or smoked gouda |
chopped fresh parsley or cilantro |
Directions:
1. 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.
2. 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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