| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | November 19 | 1 | Servings | |
INGREDIENTS
| 3 | lb | Butternut squash, 1 large |
| halved | ||
| lengthwise and | ||
| seeds discarded | ||
| 1 | T | Olive oil |
| 2 | lb | Sweet potatoes, 2 large |
| 1 | Onion, chopped | |
| White part of 1 leek | ||
| chopped | ||
| 2 | t | Chopped peeled fresh ginger |
| 8 | c | Light vegetable stock or |
| broth up to 10 | ||
| White pepper to taste | ||
| 2 | T | Fresh lemon juice, or to |
| taste up to | ||
| 1 | T | Honey, optional |
| Chipotle sauce | ||
| 2 | Fat, 1 Other Carbohydrates |
INSTRUCTIONS
3 Preheat oven to 400øF. 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 scoop flesh from squash into a bowl. Peel sweet potatoes and add to squash. Cook onion in remaining 2 1/2 teaspoons oil with salt to taste in a 6-quart 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 and simmer, uncovered, stirring occasionally, 30 minutes. Puree in batches in a blender (use caution when blending hot liquids), 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 and, if desired, honey. Serve soup drizzled with some chipotle sauce or swirl sauce in to make a pattern. Cooks' note: Soup may be made 2 days ahead, cooled completely, and chilled, covered. Reheat before serving. Makes about 12 cups. Gourmet November 1999 Converted by MC_Buster. Per serving: 1434 Calories (kcal); 17g Total Fat; (9% calories from fat); 24g Protein; 322g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges: 18 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1817
Calories From Fat: 219
Total Fat: 24.6g
Cholesterol: 9.1mg
Sodium: 3468.9mg
Potassium: 8160.4mg
Carbohydrates: 378.3g
Fiber: 56.2g
Sugar: 118.6g
Protein: 54g