Squash And Sweet Potato Soup With Chipotle Sauce December

• 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.

butternut, olive oil, sweet potatoes, onion, white part, fresh ginger, vegetable broth, white pepper, lemon juice, honey, sauce

Taken from www.epicurious.com/recipes/member/views/squash-and-sweet-potato-soup-with-chipotle-sauce-december-51544401 (may not work)