Active Time

　　1 hr

　　Total Time

　　3 hr

　　

Ingredients

Makes about 12 cups

　　3 lb butternut squash (1 large), halved lengthwise and seeds discarded

　　1 tablespoon olive oil

　　2 lb sweet potatoes (2 large)

　　1 large onion, chopped

　　White part of 1 leek, chopped

　　2 teaspoons chopped peeled fresh ginger

　　8 to 10 cups light vegetable stock or broth

　　White pepper to taste

　　2 to 3 tablespoons fresh lemon juice, or to taste

　　1 tablespoon honey (optional)

　　Chipotle sauce

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

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.

　　

Step 3

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

　　

Step 4

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.

　　

Step 5

Purée 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.

　　

Step 6

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.