Chipotle Butternut Squash, carrot, and Sweet Potato Soup

I am IN LOVE with this soup!! It is so good on a cool night. The flavor is a little sweet, a little savory, and a bit of POW! Enjoy!!!  

Sautee the following: · 3 tbsp. Butter · Olive oil · 1 onion, chopped · 2-3 cloves of garlic, grated · Salt and pepper

Then add the following spices: · 1 inch grated ginger · 1 tsp. Cumin · 1 tsp. Paprika · 1 tsp. coriander · pinch of cinnamon · pinch of nutmeg · 2-3 tbsp. Chili in adobo -- These may be labeled as "chipotle peppers" and found in the ethnic section.

Chop/dice and toss in: · 1.5 lbs. butternut squash (or sugar pumpkin)-- a big one or 2 small ones · 2 large Sweet potatoes · 1 lb. Carrots

Add 1 quart of chicken broth and a drizzle of honey. Cook until tender. Puree soup with hand mixer or blender. If too thick, add water as desired. Stir in juice of half an orange. If desired, serve with crème fresh (or sour cream) and top with toasted pepitas (pumpkin seeds).

 

 

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