Carrot, Sweet Potato and Squash Soup

Ingredients

• 1  apples crisp peeled chopped
• 2 tablespoons butter 
• 1 pound carrots organic peeled chopped
• 4 cups chicken stock see 
• 1 tablespoons puree of chipotle in adobo (freeze the remainder in a plastic baggie)
• 6 servings browned mexican chorizo crumbled
• 6 servings crème fraîche 
• 2 tablespoons evoo 
• 6 servings parsley fresh chopped
• 2 cloves garlic chopped
• 1 piece ginger root grated finely chopped
• 1 pinch ground cinnamon 
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 1 tablespoon honey 
• 6 servings little nutmeg freshly grated
• 2  onions chopped
• 1 tablespoon orange juice 
• 1 teaspoon paprika 
• 1.5 pounds pumpkin leftover peeled chopped (or roasted)
• 6 servings pumpkin seeds toasted
• 6 servings onions red finely chopped
• 6 servings salt and pepper black freshly ground
• 6 servings cheddar smoked shredded
• 2 large sweet potatoes peeled chopped

Equipment

• food processor
• bowl
• pot
• immersion blender

Directions

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