Gourmet Thanksgiving - Squash & Sweet Potato Soup with Chipotle Sauce

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Squash and Sweet Potato Soup with Chipotle Sauce

 

Recipe By :Gourmet, November, 1999

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Soup

3 pounds butternut squash -- halved lengthwise an

1 tablespoon olive oil

2 pounds sweet potatoes

1 large onion -- chopped

1 leek, white part only -- chopped

2 teaspoons chopped fresh ginger

8-10 cups light vegetable stock or broth -- *see separate recipe

white pepper to taste

2-3 tbsp fresh lemon juice, or to taste

1 tablespoon honey -- optional

Chipotle Sauce

2 dried ancho chiles

1 dried chipotle chile

2 cups water

1 small yellow onion -- coarsely chopped

2 cloves garlic

1 tablespoon cumin seeds -- toasted

 

Soup: Preheat oven to 400 degrees. Brush the 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 the squash until very tender, about 50

minutes for squash and about 1 1/4 hours for sweet potatoes.

 

Cool the veggies and scoop the flesh from the squash into a bowl. Peel sweet

potatoes and add to squash.

 

Cook onion in remaining 2 1/2 tsp oil with salt to taste in a 6 qt heavy pot

over moderately high heat, stirring occasionally, until golden brown, about 10

minutes. Stir in squash and sweet potato, leek, ginger and 8 cups stock; simmer

uncovered, stirring occasionally, for 30 minutes.

 

Puree in batches in a blender, transferring to a clean pot. Bring to a simmer

and if too thick, add more stock. Season with salt and white pepper. Finishw

tih lemon juice and if desired honey.

 

Serve soup drizzled with some chipotle sauce or swirl sauce in to make a

pattern.

 

Note: Soup may be made 2 days ahead, cooled completely and chilled covered.

Reheat before serving.

 

Chipotle Sauce: Discard stems from chiles and remove seeds. Rinse chiles under

cold running water. Bring chiles with water to a simmer in a nonreactive 1 1/2

qt saucepan. Add onion, garlic and a pinch of salt; simmer uncovered, stirring

occasionally until softened, about 30 minutes. Add more water if necessary to

cover the chiles.

 

While the chiles are cooking, finely grind cumin seeds with a mortar and pestle

or in an electric coffee/spice grinder.

 

Transfer the chiles and vegetables with a slotted spoon to a blender and puree

with cumin and 1/4 cup chile water (save remaining chile water) until smooth.

Sauce should be thick but not stiff. Add more chile water, 1 tbsp at a time if

necessary. Season with salt.

 

Note: Sauce maybe made 3 days ahead, cooled completely and chilled covered.

Reheat before serving.

 

Yield:

" 12 cups "

 

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Per serving: 1480 Calories (kcal); 17g Total Fat; (9% calories from fat); 25g

Protein; 331g Carbohydrate; 0mg Cholesterol; 154mg Sodium

Food Exchanges: 18 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 2 1/2

Fat; 1 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0