Butternut Squash Chipotle Bisque

Servings: 8-10


  • 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.