Preheat oven to 400°F.
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.
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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	158.59 Kcal (664 kJ)
Calories from fat	10.53 Kcal
		% Daily Value*
Total Fat	1.17g	2%
Sodium	296.76mg	12%
Potassium	678.27mg	14%
Total Carbs	35.78g	12%
Sugars	11.51g	46%
Dietary Fiber	4.79g	19%
Protein	2.78g	6%
Vitamin C	28.5mg	48%
Vitamin A	1.9mg	63%
Iron	5.2mg	29%
Calcium	97mg	10%

Amount Per 100 g
Calories	39.06 Kcal (164 kJ)
Calories from fat	2.59 Kcal
		% Daily Value*
Total Fat	0.29g	2%
Sodium	73.09mg	12%
Potassium	167.05mg	14%
Total Carbs	8.81g	12%
Sugars	2.84g	46%
Dietary Fiber	1.18g	19%
Protein	0.68g	6%
Vitamin C	7mg	48%
Vitamin A	0.5mg	63%
Iron	1.3mg	29%
Calcium	23.9mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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