Squash And Sweet Potato Soup With Chipotle Sauce Recipes

Steps:

• In a large saucepan, saute the squash, carrot, onion and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly. , Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth. , Return to the saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through. If desired, sprinkle with fresh sage.

Steps:

• Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
• Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
• Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Return pureed soup to pot and season with salt and black pepper.

Steps:

• Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.
• To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.

Steps:

• Preheat oven to 375° and cut the sweet potatoes in half.
• Cut the butternut squash in half vertically and scrape out the seeds.
• Put the vegetables, cut side up, in a baking pan and bake, uncovered, until they are very soft, at least 1 1/2 hours.
• Scoop the potato and squash out of the skins, combine them, and mash until smooth.
• Put the orange juice, margarine, and cinnamon sticks in a small saucepan and heat, reducing until it is about 1/4 cup syrup.
• Discard cinnamon sticks and stir orange syrup into the mashed vegetables.

Steps:

• Preheat oven to 400 Brush 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 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 tsp 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, leet, 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. Soup may be made 2 days ahead, cooled completely, and chilled, covered.

Steps:

• In a large Dutch oven or heavy pot,heat 1 tablespoon oil over medium-high.Add onion, season with salt andpepper, and cook until beginning tobrown around edges, about 7 minutes.Add cumin and garlic and cook, stirring,until fragrant, about 1 minute. Stirin sweet potatoes, chile, and broth.Bring to a boil; reduce to a rapid simmer,partially cover, and cook until sweetpotatoes can be mashed easily with aspoon, 20 to 25 minutes.
• Let soup cool slightly. Working inbatches, transfer soup to a blenderand puree until smooth (use cautionwhen blending hot liquids). Returnpureed soup to pot over low heat andseason with salt and pepper. Topsoup with sour cream and serve withtortilla wedges, if desired.