Carrot, Sweet Potato and Squash Soup

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

Instructions

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.