Squash and Sweet-Potato Soup with Chipotle Sauce

Squash and Sweet-Potato Soup with Chipotle Sauce
Photo by Romulo Yanes


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

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


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