if I was good with the computer I would post a picture! but we all know better than that! I shared this with a few family and friends but I wanted to share it with everyone! this is now our new favorite soup it was a huge hit with the family... the only thing I changed was the amount of chipolet I added. use less and taste it as you decide how much to put in.
***BUTTERNUT SQUASH CHIPOTLE BISQUE
Double the recipe
1 medium butternut squash
3 Tbsp olive oil
1 ½ cups chopped onion
½ cup chopped celery
½ cup chopped carrots
2 garlic cloves, minced
4 to 6 cups chicken broth
3 tsp minced, canned chipotle in adobo
½ cup sour cream
Salt, fresh ground pepper
Preheat oven to 400 degrees Pierce squash and bake
Heat oil in a large, heavy pot over medium-high heat. Sauté onion, celery and carrot for 10 minutes. Add garlic; cook 2 minutes more.
Puree the saute vegetables and squash with 4 cups broth in batches in a blender, Add more broth to get the desired consistency. Cover and simmer for 30 minutes
Meanwhile, toast the reserved squash seeds in a small occasionally until crunchy, about 30 minutes. Season heavily with salt and set aside.
In a separate bowl, stir 1 tsp of the minced chipotle into sour cream. Season with salt and pepper.
Stir the remaining 2 tsp chipotle into the bisque and ladle into soup bowls. Top each with a dollop of cream and a sprinkling of seeds.