Squash And Sweet Potato Soup With Chipotle Sauce De

Name: Squash And Sweet Potato Soup With Chipotle Sauce December
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3lbs butternut squash (about 1 large) halved lengthwise and seeds discarded; 1 TBLS olive oil; 2 lbs sweet potatoes; 1 large onion, chopped; white part of 1 leek, chopped; 2 tsp chopped peeled fresh ginger; 8-10 cups vegetable broth; white pepper to taste; 2-3 TBLS fresh lemon juice, or to taste; 1 TBLS honey (optional); Chipotle sauce

Servings: persons

3lbs butternut squash (about 1 large) halved lengthwise and seeds discarded
1 TBLS olive oil
2 lbs sweet potatoes
1 large onion, chopped
white part of 1 leek, chopped
2 tsp chopped peeled fresh ginger
8-10 cups vegetable broth
white pepper to taste
2-3 TBLS fresh lemon juice, or to taste
1 TBLS honey (optional)
Chipotle sauce

1
Preheat oven to 400
2
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 until very tender, about 50 minutes for squash and about 1 1/4 hours for sweet potatoes
3
Cool vegetables and scoop flesh from squash into a bowl. Peel sweet potatoes and add to squash.
4
Cook onion in remaining 2 1/2 tsp 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, leet, ginger, and 8 cups stock and simmer, uncovered, stirring occasionally, 30 minutes.
5
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.
6
Serve soup drizzled with some chipotle sauce or swirl sauce in to make a pattern.
7
Soup may be made 2 days ahead, cooled completely, and chilled, covered.

2970

kcal

Calories

301

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: 3lbs butternut squash (about 1 large) halved lengthwise and seeds discarded, 1 TBLS olive oil, 2 lbs sweet potatoes, 1 large onion, chopped, and more.

Yes, Squash And Sweet Potato Soup With Chipotle Sauce December 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!

Squash And Sweet Potato Soup With Chipotle Sauce December

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions