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How to Make Carrot, Sweet Potato and Squash Soup

How to Make Carrot, Sweet Potato and Squash Soup

 

Recipe courtesy of Rachael Ray



Total Time:
55 min
Prep:
20 min
Cook:
35 min

Yield:
4 to 6 servings as an entree or 8 to 10 as a starter

Level:
Easy

NUTRITION INFO

Healthy

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Sweet Potato Leftovers Soup (04:17)

Rachael makes soup using leftover sweet potatoes, squash and carrots.
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
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
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Directions

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. 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.

To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.

Recipe courtesy of Rachael Ray

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