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
- 1 leek, sliced
Directions
- Peel and dice all your veggies.
- 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.
- While soup is cooking, fry up the bacon in a skillet, then crisp the leeks in the same pan with the bacon grease.
- Turn off the heat on the soup and puree with an immersion blender.
- Add cream or coconut milk, sriracha, more salt and pepper if it needs it, and blend some more.
- Serve with bacon (chopped into bits) and crispy leeks on top.