Squash And Sweet-Potato Soup With Chipotle Sauce
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
53
Spice
37
Sweetness
60
Sourness
35
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Olive Oil910 g
Sweet Potatoes (2 large)1 large
Onion (chopped)3 tbsps
Lemon Juice (fresh, to taste)1 tbsp
Honey (optional)Directions:
1
Preheat oven to 400°F
2
Brush cut sides of squash with 1/2 teaspoon oil and arrange, cut sides down, in a shallow baking pan
3
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
4
Cool vegetables and scoop flesh from squash into a bowl
5
Peel sweet potatoes and add to squash
6
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
7
Stir in squash and sweet potato, leek, ginger, and 8 cups stock and simmer, uncovered, stirring occasionally, 30 minutes
8
Purée in batches in a blender (use caution when blending hot liquids), transferring to a clean pot
9
Bring to a simmer and, if too thick, add more stock
10
Season with salt and white pepper
11
Finish with lemon juice and, if desired, honey
12
Serve soup drizzled with some chipotle sauce or swirl sauce in to make a pattern
13
Preheat oven to 400°F
14
Brush cut sides of squash with 1/2 teaspoon oil and arrange, cut sides down, in a shallow baking pan
15
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
16
Cool vegetables and scoop flesh from squash into a bowl
17
Peel sweet potatoes and add to squash
18
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
19
Stir in squash and sweet potato, leek, ginger, and 8 cups stock and simmer, uncovered, stirring occasionally, 30 minutes
20
Purée in batches in a blender (use caution when blending hot liquids), transferring to a clean pot
21
Bring to a simmer and, if too thick, add more stock
22
Season with salt and white pepper
23
Finish with lemon juice and, if desired, honey
24
Serve soup drizzled with some chipotle sauce or swirl sauce in to make a pattern