Butternut Squash, Sweet Potato, and Carrot Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 T olive oil
small can of Chipotle in Adobo
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
2 cloves garlic, chpd
1 onion, chpd
1 green apple, peeled and chopped
1 inch piece ginger root, finely chopped or grated
pinch of nutmeg
pinch of ground cinnamon
Salt and freshly ground black pepper
4C chicken stock
1T honey
1&1/2 lbs of butternut squash (save time and buy peeled and chopped)
1 lb. carrots, peeled and chopped
2 large sweet potatoes, peeled and shopped
1T lemon juice
Garnish:
Toasted pumpkin seeds, Creme fraiche, chopped parsley or cilantro, chorizo
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Directions: |
Directions:Take Chipotle Chilies out of can and clean seeds and membranes out. Use blender or processor and puree with sauce. Freeze what you aren't going to use.
Heat olive oil in a soup pot over med-high heat, add the butter and melt into the oil. Add 1-2T of chipotle, coriander, cumin, paprika, garlic, onion, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, squash, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender.
Cool and store for a make ahead meal.
Reheat over medium and add 1C of stock or water .
To serve with toppings of your choice. Looks very pretty with a swirl of Creme Fraiche on top and sprinkled with toasted pepitas. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 min. |
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