Butternut Squash Chipotle Bisque

By Joelene

Ingredients

• 1 medium butternut squash
• 3 tablespoons olive oil
• 1 1/2 cups chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 2 garlic cloves, minced
• 4-6 cups chicken broth
• 3 teaspoons canned minced chipotle in adobo
• 1/2 cup Mexican crema or sour cream
• Salt, freshly ground pepper

Preparation

Step 1

Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds, discarding the stringy pulp. Put seeds in a sieve and rinse. Set aside.

Grease a glass baking dish with 1 tablespoon oil, then place the squash in the dish, cut side down. Pierce all over with a fork and roast 45 minutes or until tender. Let cool.

Heat remaining oil in a large, heavy pot over medium high. Saute onion, celery and carrot for 10 minutes. Add garlic; cook 2 minutes more.

Scoop the flesh of the squash into the pot and stir. Add 4 cups of broth and simmer, covered, for 30 minutes or until the vegetables are very tender.

Meanwhile, toast the reserved squash seeds in a small pan over medium heat, stirring occasionally until crunchy, about 30 minutes. Season heavily with salt and set aside.

Puree the soup in batches in a blender, adding more broth to get the desired consistency.

In a separate bowl, stir 1 teaspoon of the minced chipotle into the crema. Season with salt and pepper.

Stir the remaining 2 teaspoons chipotle into the bisque and ladle into soup bowls. Top each with a dollop of cream and a sprinkling of seeds. Makes 6-8 servings.