Carrot, Sweet Potato, and Squash Soup Recipe

• Level: Easy
• Yield: 4 to 6 servings as a main course or 8 to 10 as an appetizer
• Nutritional Analysis Per Serving
  Calories 271
  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
• Total: 55 min
• Prep: 20 min
• Cook: 35 min

• 2 tablespoons EVOO
• 2 tablespoons butter
• 1 to 2 tablespoons chipotle in adobo puree, at medium to hot spice level (save the rest by freezing in a plastic bag)
• 1 teaspoon ground coriander, about 1/3 palmful
• 2 cloves garlic, chopped
• 1 teaspoon ground cumin, about 1/3 palmful
• 1 teaspoon paprika, about 1/3 palmful
• 2 onions, chopped
• 1 crisp apple, peeled and diced
• One 1-inch piece of ginger root, peeled and finely chopped or grated
• Freshly grated nutmeg, to taste
• A pinch of ground cinnamon
• Salt and freshly ground black pepper, to taste
• 4 cups chicken stock, with more as needed for reheating
• About 1 tablespoon honey
• 1 1/2 pounds kabocha, butternut squash, or pumpkin, peeled and cut into chunks (or use pre-roasted leftovers)
• 1 pound organic carrots, peeled and sliced
• 2 large sweet potatoes, peeled and diced
• 1 tablespoon lemon or orange juice

Suggested Toppings:

• Finely chopped red onions or scallions
• Toasted pumpkin seeds
• Crumbled browned Mexican chorizo
• Crme frache
• Shredded smoked Cheddar or smoked Gouda
• Chopped fresh parsley or cilantro

Whip up this cozy Carrot, Sweet Potato, and Squash Soup from Rachael Ray and let warm spices and roasted veggies transport you to fall bliss. Its glowing orange hue and silky texture burst with bold flavors from humble ingredientsimagine sweet potatoes, carrots, and squash dancing with smoky chipotle heat. Ready in just 55 minutes, it's your ticket to weeknight magic that nourishes and delights.

Heat 2 tablespoons EVOO and 2 tablespoons butter in a large pot over medium. Stir in 1 to 2 tablespoons chipotle in adobo puree for smoky fire (freeze extras!), then add 1 teaspoon each ground coriander, cumin, and paprika (1/3 palmful apiece), plus 2 chopped garlic cloves. Saut until fragrant.

Toss in 2 chopped onions, 1 peeled crisp apple diced, and 1-inch grated ginger. Grate in fresh nutmeg, sprinkle a pinch of cinnamon, and season with salt and pepper. Cook 5-7 minutes till onions soften and aromas explode.

Pour in 4 cups chicken stock and 1 tablespoon honey. Add 1 1/2 pounds chopped squash (kabocha, butternut, or pumpkinroasted leftovers shine), 1 pound sliced organic carrots, and 2 diced sweet potatoes. Simmer partially covered 30-35 minutes until tender. Finish with 1 tablespoon lemon or orange juice for zing, then blend smooth with an immersion blender. Thin with stock if needed.

Serve steaming with fun toppings: crunchy red onions or scallions, nutty pumpkin seeds, spicy chorizo, creamy crme frache, melty smoked cheese, or fresh herbs. Play with roasts, slow cookers, or vegan swaps like coconut milkmake it yours and savor every spoonful alongside crusty bread. Your kitchen adventure awaits!