3 tablespoons olive oil, divided 1 medium butternut squash, halved lengthwise Salt and freshly ground black pepper 1 medium onion, chopped 2 ribs celery, chopped 2 carrots, chopped 2 garlic cloves, minced 6 cups chicken broth, divided 2 teaspoons minced canned chipotle chiles in adobo
Ingredients
3 tablespoons olive oil, divided
1 medium butternut squash, halved lengthwise
Salt and freshly ground black pepper
1 medium onion, chopped
2 ribs celery, chopped
2 carrots, chopped
2 garlic cloves, minced
6 cups chicken broth, divided
2 teaspoons minced canned chipotle chiles in adobo
Chipotle Cream:
1 teaspoon minced canned chipotle chiles in adobo
½ cup sour cream
Salt and freshly ground black pepper
Instructions
Preheat the oven to 400 degrees F.
Cut squash in half and de-seed. Using 1 tablespoon of the olive oil, brush the cut side surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes. Remove from the oven and let cool.
Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.
In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/chipotle-butternut-squash-soup/