Sweet Vegetables and Squash Soup

Sweet Vegetables & Squash Soup

This Sweet Vegetables and Squash Soup was on the back of my mind ever since that one day I spotted on the cover of Every Day with Rachel Ray magazine while standing in line to pay at the grocery. It’s the sweet potatoes that attracted my attention. While I like smoked sweet potato very much, I never have it as a soup.

Last night was the perfect opportunity to make the soup as a “no-meat” dinner to make up for the carnivore meal we had the previous nights.

Sweet Vegetables & Squash
Sweet Vegetables & Squash Soup
Sweet Vegetables & Squash Soup

This soup is a mouthful of rich, sweet, and peppery flavors which also could be a great dip for bread or even naan, if you ask me.

Warning! The chipotle has a strong peppery kick to each spoonful. Taste it before hand if you want to add black pepper which I omit totally. Like the hot flamin’ cheetos, it makes you want more and more. If you are not a fan of spiciness, omit it.

Sweet Vegetables & Squash Soup
Sweet Vegetables & Squash Soup

Sweet Vegetables & Squash Soup

improvised from Rachel Ray’s Carrot Sweet Potato and Squash Soup
Serving: 4 – 6 as entree
2 tbsp butter
2 tbsp puree of chipotle in adobo sauce
1 tsp ground coriander
1 tsp ground cumin
1 teaspoon paprika
3 cloves garlic, chopped
1 1/2 onions, chopped
1 sweet apple, peeled and chopped
1-inch piece ginger root, finely chopped
Pinch of freshly grated nutmeg
Salt for taste
4 cups chicken stock, plus extra to reheat
1 1/2 pounds butternut squash, peeled and chopped (or any other kind of squash)
1 pound organic carrots, peeled and chopped
2 large sweet potatoes, peeled and chopped
1 tablespoon lemon or orange juice
Crumbled browned Mexican chorizo
Toasted pumpkin or sunflower seeds
Creme fraiche or Sour Cream
Chopped fresh parsley or cilantro
Melt the butter in a soup pot over medium heat. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, and grated nutmeg. Cook for 5 minutes partially covered.
Add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 35 minutes.
Puree with an immersion blender or in batches in a food processor.
To serve, add a little citrus juice for a pop and top soup with assorted toppings of your choice.
To store, cool and fridge for a make-ahead meal. Add a cup of stock if soup thicken when reheat.

Irene Signature

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21 Responses to Sweet Vegetables and Squash Soup

  1. irena078 says:

    ok I am hungry now… 🙂
    great photos again!

  2. I am all about making a large batch of soup that can last me, especially that I’m paying attention to my diet…can’t wait to try this one. I hope mine comes out as gorgeous as yours!

    • Irene says:

      I like soup as well. I could eat it as an entree like this one. It’s high in nutrition and good carbohydrates. It is a great dip too. Hope you will like it as much as I did. Enjoy~

  3. Assia says:

    A fantastic recipe and beautiful pictures!

  4. Irene!

    Love the pictures! and vegetable soup is always a great option!

    Am just curious, what camera and lens do u use for such beautiful photos? Cos I’m thinking of finally upgrading to a DSLR for food photography and have no idea which model to choose! What would you recommend for a photography newbie like me?? thanks dear!

    • Irene says:

      Hi Felicia! I have a Canon 7D and 50mm f/1.8 lens (the cheap one and great for starter). It does the job for me. I sticked with Canon DSLR because my previous point and shoots were Canon models so I am used to their features. But any DSLR body will be comparable to a Canon. Lens is the more important factor in taking excellent photos and where you will want to invest money in. You will have so much fun with it. I am excited for you!

  5. this looks so delicious!! i will have to try this soon. thanks for sharing:)

  6. Kozo says:

    Perfect for the cold weather. I love the colorful spoons.

  7. gotasté says:

    This is a gorgeous five star soup and so nutritious. The other day, I was wondering if sweet potatoes can be made into soup. Now I’ve got a happy answer. Thank you for sharing.

    • Irene says:

      Hi Danny! Thank you so much for the kind compliment. You really have a lot of confident in me? Hahaha! Sweet Potatoes make great soup as I learned from making this one too. That’s the fun of cooking, as an amateur. I am amazed each day with what you could do with any eatable things 🙂

      • gotasté says:

        I am sure the soup taste as good as your beautiful pictures. Same here, it’s fun to see what’s in the fridge to create something new without a recipe in mind. It may not always taste good but the process is great. 🙂

  8. petit4chocolatier says:

    This looks so delicious and beautiful. I love the addition of an apple. I love your pictures!!

  9. scott2608 says:

    Sounds like a good recipe and the photos are great!

  10. Your photography is absolutely stunning! This soup is definitely on my “winter recipes to make” list now. Yum!

    • Irene says:

      Hi Paige! Thank you for the compliment. My husband and I loved this soup. I normally don’t like sweet soup but this one really wowed me. It has just the right amount of sweetness combine with very complex flavor. Hope you will love it as much as we did. ~Irene

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