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Ingredients
- 3 lb Butternut squash, (1 large), halved lengthwise and seeds discarded
- 1 Tbsp. Extra virgin olive oil
- 2 lb Sweet potatoes, (2 large)
- 1 lrg Onion, minced
- Â Â White part of 1 leek, minced
- 2 tsp Minced peeled fresh ginger
- 8 c. Light vegetable stock or possibly broth, up to 10
- Â Â White pepper to taste
- 2 Tbsp. Fresh lemon juice, or possibly to taste, up to 3
- 1 Tbsp. Honey, (optional)
- Â Â Chipotle sauce
Directions
- Preheat oven to 400 F.
- Brush cut sides of squash with 1/2 tsp. oil and arrange, cut sides down, in a shallow baking pan. Prick sweet potatoes all over with a fork and roast with squash till very tender, about 50 min for squash and about 1 1/4 hrs for sweet potatoes.
- Cold vegetables and scoop flesh from squash into a bowl. Peel sweet potatoes and add in to squash.
- Cook onion in remaining 2 1/2 tsp. oil with salt to taste in a 6-qt heavy pot over moderately high heat, stirring occasionally, till golden, about 10 min. Stir in squash and sweet potato, leek, ginger, and 8 c. stock and simmer, uncovered, stirring occasionally, 30 min.
- Puree in batches in a blender (use caution when blending warm liquids), transferring to a clean pot. Bring to a simmer and, if too thick, add in more stock. Season with salt and white pepper. Finish with lemon juice and, if you like, honey.
- Serve soup drizzled with some chipotle sauce or possibly swirl sauce in to make a pattern.
- Cooks' note:o Soup may be made 2 days ahead, cooled completely, and chilled, covered.
- Reheat before serving.
- Makes about 12 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3879g | |
| Calories 1418 | |
| Calories from Fat 133 | 9% |
| Total Fat 15.13g | 19% |
| Saturated Fat 2.29g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7932mg | 331% |
| Potassium 6486mg | 185% |
| Total Carbs 322.31g | 86% |
| Dietary Fiber 45.0g | 150% |
| Sugars 92.19g | 61% |
| Protein 23.42g | 37% |
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