This scratch soup is a delicious meal or Thanksgiving starter or a clever use-up for leftovers of any of the 3 main ingredients after the holiday.
| Level: | Easy |
| Total: | 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 |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| Yield: | 4 to 6 servings as an entree or 8 to 10 as a starter |
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
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin, 1/3 palmful
- 1 teaspoon paprika, 1/3 palmful
- 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
- Finely chopped red onions or scallions
- Toasted pumpkin seeds
- Crumbled browned Mexican chorizo
- Creme fraiche
- Shredded smoked Cheddar or smoked gouda
- Chopped fresh parsley or cilantro
Instructions
- 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.
Nutrition Facts
| Calories | 271 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 3.5 grams |
| Cholesterol | 10 milligrams |
| Sodium | 275 milligrams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 7.5 grams |
| Protein | 7 grams |
| Sugar | 16 grams |
| Calories | 271 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 3.5 grams |
| Cholesterol | 10 milligrams |
| Sodium | 275 milligrams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 7.5 grams |
| Protein | 7 grams |
| Sugar | 16 grams |
Reviews
Love this recipe. I substituted 1 tsp of smoked paprika for chipotle in adobo. It is very versatile. I used butternut squash, carrots, leftover sweet potatoes and 1/2 cup or so leftover canned pumpkin. Garnish with petites and lemon juice really brightens the flavor.
Pretty good. Added a little more water to loosen it up. Think next time we’ll back the chipotle purée down to 1 TBS and add some sour cream to offset the sweetness.
LOVE LOVE LOVE this recipe!!! I even add can organic pumpkin for even more flavor and fiber! I put the whole can of chopped Chipotle and even some red pepper flakes. After pureeing I add chopped tomatoes for a “bisque” type of texture… It is amazing!!!
Yummmmmm… tried mine with butternut squash and without the chipotle and apple.. garnished with some chili flakes.
Absolutely delicious!
Great, but no indication of what to do with the squash.
Does anyone know where the waved edge soup bowl is from please? Tia
Absolutely delicious! I have made this many times, often increasing the quantities of one ingredient (usually squash) and occasionally forgetting another, and it comes out great every time!
Looking for a way to use fresh carrots from the garden. Amazing! Used a chopped jap instead of chipotle. Will be making again for Thanksgiving.
This recipe is delicious! I omitted the chipotle, and substituted leeks for the onions. Yum!!