Chipotle-Pumpkin Soup

• 1 small butternut squash or 1 small acorn squash↗1
• water↗1 cup
• olive oil↗3 tablespoons
• butter↗2 tablespoons
• large yellow onion↗1

  chopped

• large carrots↗2

  peeled and chopped

• red bell pepper↗1

  cored, seeded, and chopped

• garlic cloves↗2

  chopped

• chicken broth or 2 cups vegetable broth↗2 cups
• chipotle chiles in adobo↗2

  seeded and chopped

• salt↗1⁄2 teaspoon
• fresh ground black pepper↗1⁄2 teaspoon
• chopped fresh rosemary2 tablespoons
• creme fraiche↗

  for garnish (or sour cream mixed with lime juice)

Step-by-step instructions

1. 1

   Preheat the oven to 400°F.

2. 2

   Place the pumpkin, cut side down, on a baking sheet with sides. Add water and 1 tablespoon of the olive oil to the pan and roast the squash until it is soft to the touch, 40 to 45 minutes.

3. 3

   Melt the butter and the remaining 2 tablespoons olive oil together in a large saucepan over medium heat. Add the onion and saute until the onion is soft and light brown.

4. 4

   Add the carrots and bell pepper and continue to cook and stir until the carrots are soft, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 to 2 minutes, until it is fragrant but not brown.

5. 5

   Add the broth, chipotle chiles, salt and pepper and bring the soup to a low boil over medium-high heat. While the soup is coming to a boil, scoop out the pumpkin flesh. Discard the skin and add the pumpkin to the soup. Reduce the heat to low and simmer, uncovered, for 25 to 30 minutes.

6. 6

   Remove the soup from the heat and stir in the rosemary. Allow the soup to cool slightly before pureeing. Working in batches if necessary, puree the soup in a blender until smooth. Reheat if necessary and serve warm. Season with salt and pepper to taste.

7. 7

   Optional garnishes: Drizzle lightly with pumpkin seed oil; Sprinkle with toasted pumpkin seeds; Dollop with creme fraiche or sour cream mixed with lime juice.