Butternut Squash Chipotle Bisque
- 1 medium Butternut Squash
- 3 tablespoons Olive Oil
- 1 1/2 cups Onion — Chopped
- 1/2 cup Celery — Chopped
- 1/2 cup Carrot — Chopped
- 2 Garlic Cloves — minced
- 4 to 6 cups Chicken Broth
- 3 teaspoons Chipotle Chiles in Adobo Sauce
- 1/2 cup Sour cream
- To Taste Salt & Pepper
Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds, discarding the stringy pulp. Grease a glass baking dish with 1 tablespoon oil, 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 heat. 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 broth and simmer, covered, for 30 minutes or until the vegetables are very tender.
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 sour cream. Season with salt and pepper.
Stir the remaining 2 teaspoons chipotle into bisque and ladle into soup bowls. Top each with a dollop of cream.