Chipotle Butternut Squash Soup

Ingredients

• 2 large butternut squash, cut in half lengthwise, scooped clean of seeds and fiber
• 1 medium yellow onion, diced
• 2 Tablespoons butter or olive oil (to brown onions)
• 2 cups free range (or homemade) broth (chicken or vegetable, either is perfect)
• 2-3 chipotle peppers (Chipotle Peppers packed in Adobo Sauce, in the Hispanic section of your grocery store)
• 1-2 Tablespoons of Adobo sauce
• 1 cup pumpkin seeds, roasted
• ¼ cup cream (totally optional)
• Cilantro, stemmed and chopped small (totally optional)

Instructions

1. Preheat oven to 400 degrees
2. Place butternut squash flesh side down on a cookie sheet or in an ovenproof glass pan, add enough water to cover the bottom of the pan, barely.
3. Roast in the oven until very fork tender, about 40 minutes. Watch that they do not burn.
4. Meanwhile, dice onion, then saute until slightly brown.
5. Remove the oven, allow to cool slightly , then scoop flesh into a blender (you can use a pot and immersion blender instead if you have one).
6. Add the browned onions, chipotle peppers and adobo sauce. Process or blend, adding the broth until you achieve desired thickness/consistency.
7. Make ahead a day if you can, flavors enhance, and just reheat to serve.
8. Garnish and serve with a chipotle-warm smile!

Notes