Ingredients
- 1 large sweet potato (or a few small), peeled and diced
- 6 medium sized carrots, peeled and diced
- 1 small butternut squash, peeled and diced
- 2 delicata squash, peeled and diced
- 1 apple, diced
- 4-5 cups of stock
- 1/3 cup heavy cream or coconut milk
- 1 tablespoon Sriracha
- 1 tablespoon butter, olive oil, coconut oil, or your favorite fat
- 1 onion, diced
- 1 fresh jalapeno pepper, diced
- a chunk of fresh ginger, grated
- 4 cloves of garlic, minced
- 1 teaspoon paprika
- 1-2 teaspoons ground coriander
- 3/4 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon nutmeg
- a sprinkle of saffron
- salt and pepper to taste
- a few pieces of thick cut bacon, cooked and chopped into bits (reserve the fat for cooking the veggies in if you’d like)
- 1 leek, sliced
Directions
- Peel and dice all your veggies.
- Fry up the bacon in a skillet, then crisp the leeks in the same pan with the bacon grease. Set aside
- Saute onions in butter/oil/fat in a sauce pan until translucent.
- Add garlic, ginger, and jalapeno and cook for 2 minutes.
- Add spices and stir.
- Add potatoes, carrots, squash, and stock. Bring to a boil. Cover and simmer for 10 minutes.
- Add apples. Stir. Cover and simmer for another 30 minutes.
- Turn off the heat on the soup and puree with an immersion blender (or very carefully in a regular blender – the Vitamix works great for this).
- Add cream or coconut milk, Sriracha, more salt and pepper if it needs it, and stir/blend some more to your desired consitency.
- Serve with bacon and crispy leeks on top.
Notes
- This soup can easily be made vegan by omitting the bacon and using plant-based fat/cream/milk/stock.
- You can also use any blend of autumn squash or different types of sweet potatoes depending on what’s in your harvest/pantry/store.
- If you don’t like heat, feel free to omit the jalapenos and/or Sriracha.