Recipe - Squash And Sweet-Potato Soup With Chipotle Sauce

3 pound Butternut squash; (1 large),
halved
; lengthwise and
; seeds discarded
1 tablespoon Olive oil
2 pound Sweet potatoes; (2 large)
1 lg Onion; chopped
White part of 1 leek;
chopped
2 teaspoon Chopped peeled fresh ginger
8 cup Light vegetable stock or
broth; up to 10
White pepper to taste
2 tablespoon Fresh lemon juice; or to
taste, up to
; 3
1 tablespoon Honey; (optional)
Chipotle sauce

Preheat oven to 400øF.

Brush cut sides of squash with One half 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 One fourth 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 One half teaspoons oil with salt to taste in a 6quart
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.

Puree 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.

Cooks' note:

• Soup may be made 2 days ahead, cooled completely, and chilled, covered.
Reheat before serving.

Makes about 12 cups.

Gourmet November 1999

Converted by MC_Buster.

Per serving: 1434 Calories (kcal); 17g Total Fat; (9% calories from fat);
24g Protein; 322g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food
Exchanges: 18 One half Grain(Starch); 0 Lean Meat; 1 One half Vegetable; 0 Fruit; 2
One half Fat; 1 Other Carbohydrates

Converted by MM_Buster v2.0n.