Squash and Sweet-Potato Soup with Chipotle Sauce

Name: Squash and Sweet-Potato Soup with Chipotle Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 400F.
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
Puree 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.

2717

kcal

Calories

279

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Squash and Sweet-Potato Soup with Chipotle Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!