Butternut Squash - Chipotle Bisque

I often say that this is my favorite or I love what ever it may be that I'm posting. But, I love food in general and have many favorites. However, I can take soups to a whole new level. At any given time, I am either cooking soup, eating soup or looking for my next soup to try. My home is rarely a soup free zone. Now that you know I love soup, I must share this recipe for Butternut Squash-Chipotle Bisque.

This bisque is delicious served hot or cold, as a meal or as a savvy appetizer served in your “finest” shot glass. You can even serve it as a dip with your favorite tortilla chip. The flavor of this recipe will leave your taste buds longing for more of the sweetness of the butternut squash. And let’s not forget the smoky, spicy flavor of the chipotle chilies alongside the chipotle crema and the pepitas.

3 tablespoons olive oil, divided

1 medium butternut squash, halved lengthwise, seeds discarded, washed, and reserved

Salt and freshly ground black pepper

1 medium onion, chopped

2 stalks celery, chopped

2 carrots, chopped

2 garlic cloves, minced

6 cups chicken broth, divided

3 teaspoons minced canned chipotle chiles in adobo

Chipotle Cream:

1 teaspoon minced canned chipotle chiles in adobo

1/2 cup sour cream

Salt and freshly ground black pepper

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, and 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. Sauté 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. *I did not do this! I placed my seeds on the cookie sheet off to one side with the butternut squash and let them roast for about 10 minutes or so. Just keep an eye on them so they don’t brown too much. Remove them place aside to cool.

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 3 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.

Enjoy!

Recipe adapted from: Marcela Valladolid ~ Fresh Mexico

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