Squash and Sweet-Potato Soup with Chipotle Sauce - Restaurant Association of Nova Scotia

Ingredients

• 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)