SQUASH AND SWEET-POTATO SOUP WITH CHIPOTLE SAUCE

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Squash and Sweet-Potato Soup with Chipotle Sauce image

Categories     Soup/Stew     Vegetable     Sauté     Squash     Butternut Squash     Sweet Potato/Yam     Fall     Gourmet

Yield Makes about 12 cups

Number Of Ingredients 11

3 lb butternut squash (1 large), halved lengthwise and seeds discarded
1 tablespoon olive oil
2 lb sweet potatoes (2 large)
1 large onion, chopped
White part of 1 leek, chopped
2 teaspoons chopped peeled fresh ginger
8 to 10 cups light vegetable stock or broth
White pepper to taste
2 to 3 tablespoons fresh lemon juice, or to taste
1 tablespoon honey (optional)
Chipotle sauce

Steps:

  • Preheat oven to 400°F.
  • Brush cut sides of squash with 1/2 teaspoon oil and arrange, cut sides down, in a shallow baking pan. Prick sweet potatoes all over with a fork and roast with squash until very tender, about 50 minutes for squash and about 1 1/4 hours for sweet potatoes.
  • Cool vegetables and scoop flesh from squash into a bowl. Peel sweet potatoes and add to squash.
  • Cook onion in remaining 2 1/2 teaspoons oil with salt to taste in a 6-quart heavy pot over moderately high heat, stirring occasionally, until golden brown, about 10 minutes. Stir in squash and sweet potato, leek, ginger, and 8 cups stock and simmer, uncovered, stirring occasionally, 30 minutes.
  • Purée in batches in a blender (use caution when blending hot liquids), transferring to a clean pot. Bring to a simmer and, if too thick, add more stock. Season with salt and white pepper. Finish with lemon juice and, if desired, honey.
  • Serve soup drizzled with some chipotle sauce or swirl sauce in to make a pattern.

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