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

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