Ingredients
- two tablespoons EVOO
- two tablespoons butter
- one to two tablespoons puree of chipotle in adobo, medium to spicy heat level (freeze the rest inside 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 clove, chopped
- 2 onions, chopped
- 1 crisp apple, peeled and chopped
- One 1-inch piece ginger root root, finely chopped or grated
- Just a little freshly grated nutmeg
- A pinch of ground cinnamon
- Salt and freshly ground 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 taters, peeled and chopped
- 1 tablespoon lemon or orange juice
- Garnishes:
- 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
Heat the EVOO inside a soup pot over medium-high temperature, add some butter and melt in to the oil. Add some chipotle, coriander. cumin, paprika, garlic clove, onions, apple, ginger root, cinnamon and a few nutmeg and pepper and salt. Prepare for five minutes partly covered. Adding the stock, honey, kabocha, carrots and taters. Prepare partly covered until very tender, half an hour. Puree by having an immersion blender or perhaps in batches inside a mixer. Awesome and store for any make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to release the soup enough to reheat.
For everyone, give a little citrus juice for any pop and top shallow bowls or glasses of soup with some other toppings of your liking.
Recipe thanks to Rachael Ray