Squash and Sweet-Potato Soup with Chipotle Sauce

Ingredients

• 1 tablespoon honey
• 10 cups light vegetable stock or broth
• 3 pounds butternut squash (1 large)
• 1 tablespoon olive oil
• 2 pounds sweet potatoes
• 1 large onion
• 1 leek
• + 4 more ingredients
• • 2 teaspoons fresh ginger
  • White pepper
  • 3 tablespoons fresh lemon juice
  • Chipotle sauce

Preheat oven to 400°F. Brush cut sides of squash with 1/2 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 1/4 hours for sweet potatoes. Cool vegetables and...

View full recipe at Epicurious