How to Make Rachael's Sweet Potato Leftovers Soup | Rachael Ray's Week In A Day

Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/32fde2N Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: http://food-network.app.link/download! If you've ever wished there was an easier and better way to get dinner on the table every night, you need Rachael Ray's Week in a Day. The woman who taught America how to make a meal in 30 minutes is back with an even bigger promise: one day of cooking, up to five days of eating! In every episode, Rachael will show you five meals you can put together in a single day. So when you come home from a hard day of work, the hard work in the kitchen's already done. Using the recipes, strategies, and tips from Week in a Day, you can eat well every night - even on those days when the clock is working against you. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Carrot, Sweet Potato and Squash Soup Recipe courtesy of Rachael Ray Total: 55 min Prep: 20 min Cook: 35 min Yield: 4 to 6 servings as an entree or 8 to 10 as a starter Level: Easy 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 Garnishes: Crumbled browned Mexican chorizo Creme fraiche Shredded smoked Cheddar or smoked gouda Chopped fresh parsley or cilantro Directions 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. To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. Stream full episodes and more: http://watch.foodnetwork.com/ Like Food Network on ► FACEBOOK: https://www.facebook.com/FoodNetwork Follow Food Network on ► INSTAGRAM: https://www.instagram.com/FoodNetwork/ Follow Food Network on ► TWITTER: https://twitter.com/FoodNetwork Visit Food Network online: http://www.foodnetwork.com #RachaelRay #WeekInADay #FoodNetwork #CarrotSweetPotatoandSquashSoup How to Make Rachael's Sweet Potato Leftovers Soup | Rachael Ray's Week In A Day | Food Network https://youtu.be/WUkmTqi-nS8