Carrot, Sweet Potato and Squash Soup

Name: Carrot, Sweet Potato and Squash Soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 1 crisp apple, peeled and chopped; 2 Tbsps butter; 454 grams organic carrots, peeled and chopped; 946 milliliters chicken stock, plus extra to reheat; 1 Tbsp puree of chipotle in adobo, medium to spicy heat level (freeze the remainder in a plastic baggie); 6 servings Crumbled browned Mexican chorizo; 6 servings Creme fraiche; 2 Tbsps EVOO; 6 servings Chopped fresh parsley or cilantro; 2 cloves garlic, chopped; 1 1-inch piece ginger root, finely chopped or grated; 1 pinch A of ground cinnamon; 1 teaspoon ground coriander, 1/3 palmful; 1 teaspoon ground cumin, 1/3 palmful; 1 Tbsp About honey; 6 servings A little freshly grated nutmeg; 2 onions, chopped; 1 Tbsp lemon or orange juice; 1 teaspoon paprika, 1/3 palmful; 680 grams kabocha, butternut squash or pumpkin, peeled and chopped (or leftover roasted); 6 servings Toasted pumpkin seeds; 6 servings Finely chopped red onions or scallions; 6 servings Salt and freshly ground black pepper; 6 servings Shredded smoked Cheddar or smoked gouda; 2 larges sweet potatoes, peeled and chopped

Need a gluten free main course? Carrot, Sweet Potato and Squash Soup could be a tremendous recipe to try. One portion of this dish contains about 30g of protein, 47g of fat, and a total of 713 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 6. It is perfect for Autumn. If you have creme fraiche, pumpkin, onions, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert.

Instructions

Watch how to make this recipe.

Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil.

Ingredients you will need

Butter

Extra Virgin Olive Oil

Soup

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Salt And Pepper