Carrot, Sweet Potato and Squash Soup

Directions

1. 1
   Watch how to make this recipe.
2. 2
   Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil.
3. 3
   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.
4. 4
   To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.