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1
To make the puree, position the broiler rack 6 inches from the source of heat and preheat the broiler.
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2
Cut the top and bottom from the bell pepper to make lids.
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3
Slice the pepper lengthwise and open it up.
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4
Cut out and discard the ribs and seeds.
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5
Place the opened pepper with its top and bottom, skin side up, on the rack.
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6
Broil until the skin is blackened, about 8 minutes.
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7
Transfer to a bowl and cover.
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8
Let stand for 10 minutes.
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9
Remove and discard the blackened peel.
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10
Puree the red pepper and adobo sauce in a blender, adding more adobo to taste.
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11
Transfer to a small bowl, cover, and refrigerate until ready to use.
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12
(The puree can be made up to 5 days ahead.)
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13
To make the bisque, heat the butter in a soup pot over medium heat.
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14
Add the onion, carrot, and celery and cover.
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15
Cook the vegetables, stirring occasionally, until they are softened, about 5 minutes.
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16
Stir in the garlic and cook uncovered until it gives off its aroma, about 1 minute.
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17
Add the squash and stir well.
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18
Add the broth and rice and bring to a boil over high heat.
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19
Reduce the heat to medium-low.
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20
Cover and simmer until the squash is very tender, about 25 minutes.
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21
Season with salt and pepper to taste.
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22
In batches, in a blender with the lid ajar, puree the vegetables and broth and transfer to a warmed soup tureen.
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23
(Or use a handheld immersion blender to puree in the pot.)
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24
Serve in individual bowls, drizzling the red pepper puree over each serving.
