wonderful new soup to try

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

Scoop out seeds, discarding the stringy pulp. Put the seed in a sieve and rinse. Set aside.

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.