2 tbsp. olive oil
1 heaping cup chopped carrots
1 heaping cup chopped sweet potatoes
1 heaping cup chopped butternut squash
1 onion chopped
2 cloves garlic, minced
¼ tsp smoked paprika
¼ tsp turmeric
Salt and pepper to taste
1 32 oz. container chicken stock (about 4 cups)
¼ cup heavy cream (optional)
In a heavy pot, heat olive oil over medium heat. Add onions and season with a little salt and pepper. Cook onions for 5 minutes or so, until they start to sweat. Add garlic, and cook for another minute or so. Add your orange veggies, and season with some more salt and pepper.
Add the other spices, and cook for about 5 minutes. Then, add your chicken stock, bring to a boil, lower heat and simmer for 15-20 minutes, until vegetables are cooked through. Turn off heat, and using an immersion blender, puree soup to desired consistency. (If you don’t have an immersion blender, you can transfer soup to a blender). Add cream and stir, and season once more with salt and pepper to taste.