Soups: Chipotle Squash Soup with Fresh Rosemary and Toasted Pumpkin Seeds

By JoFClark

Ingredients

• 1 small winter squash such as pumpkin, butternut or acorn (2 to 2 1/2 pounds), halved and seeds removed.
• 1 cup water
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 1 large yellow onion, chopped
• 2 large carrots, chopped
• 1 red bell epper, cored, seeded, chopped
• 2 garlic cloves, chopped
• 6 cups chicken or vegetable broth
• 2 chipotle chilies in adobo, seeded and chopped
• 2 teaspoons sea salt, plus more to taste
• 1/2 teaspoons freshly ground black pepper, plus more to taste
• 2 tablespoons fresh rosemary
• 1/2 cup pumpkin seeds, tasted and salted, for garnish

Details

Servings 8

Preparation

Step 1

Preheat oven to 400 degrees.
Place squash, cut side down, on a baking sheet with sides. Add water a 1 T of olive oil to the pan and roast squash until it is soft to the touch, 40-45 minutes.
Melt butter and the remaining 2 tablespoons olive oil together in a large saucepan over medium heat. Add onion, reduce heat to low, and cook, stirring occasionally, for 10 to 15 minutes, until onion is very soft and light brown.
Add carrots and bell pepper and continue to cook and stir until the carrots are soft, about 10 minutes. Add garlic and cook, stirring constantly, for 1 to 2 minutes, until it is fragrant but not brown.
Add broth,, chipotle chiles, salt and pepper and bring the soup to a low boil over medium-high heat. While the soup is coming to a boil, scoop out the flesh with a large spoon. Discard the skin and add the flesh to the soup. Reduce the heat to low and simmer, uncovered, for 25 to 30 minutes.
Remove soup from the heat and stir in the rosemary. Allow soup to cool slightly before pureeing. Working in batches if necessary, pour the soup into the bowl of a food processor fitted with a metal blade and puree until it is smooth, or puree soup directly in the pot using an immersion blender. Reheat if necessary and serve warm, garnished with toasted, salted pumpkin seeds.