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Carrot, Sweet Potato and Squash Soup

Carrot, Sweet Potato and Squash Soup
Prep Time
20 min
Cook Time
35 min
Yields
4 - 6 servings

This delectable autumn-flavoured soup makes enough for 4 to 6 servings as a main and 8 to 10 as a starter or side.

Per Serving (based on a 6-serving yield): Calories: 271; Total Fat: 10 grams; Saturated Fat: 3.5 grams; Protein: 7 grams; Total carbohydrates: 43  grams; Sugar: 16 grams; Fiber:  7.5 grams; Cholesterol: 10 milligrams; Sodium: 275 milligrams.

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ingredients

2
Tbsp extra virgin olive oil
2
Tbsp butter
1
- 2 Tbsp purée of chipotle in adobo sauce (medium to spicy heat level; freeze the remainder in a plastic baggie)
1
tsp ground coriander (⅓ palmful)
2
cloves garlic, chopped
1
tsp ground cumin (⅓ palmful)
1
tsp paprika (⅓ palmful)
2
onions, chopped
1
crisp apple, peeled and chopped
1 1-inch
piece ginger root, finely chopped or grated
a little freshly ground nutmeg
1
pinch ground cinnamon
salt and freshly ground black pepper
4
cups chicken stock, plus extra to reheat
about 1 Tbsp honey
1 ½
lb(s) kabocha, butternut squash or pumpkin, peeled and chopped (or leftover roasted)
1
lb(s) organic carrots, peeled and chopped
2
large sweet potatoes, peeled and chopped
1
Tbsp lemon or orange juice
red onions or scallions, finely chopped
pumpkin seeds, toasted
Mexican chorizo, crumbled, for garnish
crème fraîche
smoked Cheddar or smoked Gouda, shredded
fresh parsley or cilantro, chopped
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directions

Step 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.

Step 2

Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes.

Step 3

Purée with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal.

Step 4

Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.

Step 5

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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