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Butternut Squash and Sweet Potato Soup

We have really been in a "soup frame of mind" the last few weeks at home. We made this seasonal soup while being amused by the variety of candy-seeking trick-or-treaters last week. This is a great version of squash soup, and best of all, we had enough leftover to freeze for another dinner.

Serves 4 - 6

1-1/2 pounds butternut squash (1 medium), halved lengthwise and seeds discarded
olive oil
1 pound sweet potatoes (1 large)
1 medium to large onion, chopped (save 1/3 cup for chipotle sauce)
white part of 1 leek, chopped
1 teaspoon chopped peeled fresh ginger
4 to 5 cups light vegetable stock or broth (we used a combination of chicken and vegetable)
white pepper to taste
1 1/2 tablespoons fresh lemon juice, or to taste
2 teaspoons honey
1/4 cup half & half (or heavy cream)

Preheat oven to 400 degrees. Brush cut sides of squash with 1 teaspoon oil and arrange, cut sides down, in a shallow baking pan. We recommend lining the pan with foil and spraying lightly with cook spray. This will hopefully prevent you from having to throw the pan away like we did - much more residual sugar in butternut squash than we realized! 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 scoop flesh from squash into a bowl. Peel sweet potatoes and add to squash. (Yes, peel after baking - it is much easier)

Cook onion in oil with salt to taste over moderately high heat, stirring occasionally, until golden brown, about 10 minutes. Save about 1/3 cup for use in following chipotle sauce. Stir in squash and sweet potato, leek, ginger, and 8 cups stock and simmer, uncovered, stirring occasionally, 30 minutes.

Purée 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. Finish with lemon juice, honey and the half & half.

Serve soup drizzled with some chipotle sauce.