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Squash and Sweet-Potato Soup with Chipotle Sauce
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    Squash and Sweet-Potato Soup with Chipotle Sauce

  • 3 Pounds Butternut squash (1 large) -- Halved lenghtwise, seeded
  • 2 teaspoons Olive Oil
  • 2 Sweet potatos (2 large) -- or yams
  • 1 Large Onion -- chopped
  • 1 Leek -- white part only, chopped
  • 2 teaspoons Fresh ginger -- chopped
  • 8 Cups Vegetable stock
  • White Pepper to taste
  • 3 Tablespoons Fresh lemon juice
  • 1 Tablespoon Honey
  • 2 Tablespoons Butter -- (optional)
    Chipotle Sauce:
  • 3 Ancho Chiles -- (about 1 oz)
  • 4 Chipotle Chiles -- (about 1/3 oz)
  • 3 Cloves Garlic -- Roasted
  • 1 Tablespoon Cumin seed -- toasted
  • 1 Small Onion -- coarsely chopped
  • 1/2 tablespoon Sea salt
  • 2 Cups Hot Water
  • 1 teaspoon Honey -- (optional)
  • Preheat oven to 400 F. Brush cut sides of squash with 1/2 teaspoon oil and season with salt and pepper. Arrange squash cut sides down in a shallow baking pan. Prick sweet potatoes all over witha fork and roast with squash until very tender, about 50 minutes for squash and about 1 1/4 hours for sweet potatoes.

    Cool vegetables ans scoop flesh from squash into a bowl. Peel sweet potatoes and add to squash.

    Cook onion in remaining olive oil and 1 Tbs of butter (if using), with salt in a heavy pot over moderately high heat, stirring occasionally, until golden brown, about 10 minutes. Stir in squash, sweet-potato, leek ginger, and 8 cups stock and simmer, uncovered, stirring occasionally, 30 minutes.

    Puree in batches in a blender (or use a hand wand.... CAUTION with blender and hot liquids), transfer to a clean pot. Bring to a simmer and if too thick, add more vegie broth. Season with salt and pepper. Finish with lemon juice and Honey.

    Remove seeds and stems from chiles. Toast chiles on hot skillet till just smoking about 2 min a side. Roast garlic on same skillet till the cloves give to the touch, about 4 minutes.

    Remove seeds from chiles and add to 2 quart pan with water. Add onion, salt, and garlic then simmer uncovered till chiles are softened, about 30 minutes.

    While chiles are soaking, finely grind cumin seeds with a mortar and pestle or electric coffee/spice grinder.

    Transfer 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 tbs at a time if necessary). Season with salt. If the resulting sauce is a bit bitter add honey. or poncillo sugar.

    Serving Ideas : Serve soup with a dallop of the chipole sauce and some Good bread.
    *Great addition is Chicken & Apple sausage. Grilled, sliced then added to soup upon serving.
    *Crispy Maple Ham chunks would work very well here as well.

    NOTES : I added the ginger and leeks to the browning onions and let them cook for a minute or so before adding rest of vegies. I made Homemade vegetable stock instead of canned.
    I added 1 TBS Chicken Base & 1 cup of the vegetables from the home made Vegetable stock (with 3 cloves garlic).

    From: Gourmet Magazine, November 99
    Posted By: Pepper Fool
    Post Date: November 99



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