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1
Preheat the oven to 400 degrees F. Halve the squash lengthwise and scoop out the seeds.
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2
Wash the seeds and reserve.
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3
Using 1 tablespoon of the olive oil, grease a glass baking dish.
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4
Place the squash in the dish cut-side down.
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5
Pierce the squash all over with a fork.
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6
Roast until very tender, 45 minutes.
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7
Let cool.
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8
Heat a large heavy pot over medium-high heat and add the remaining 2 tablespoons olive oil.
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9
Add the onions, carrots and celery and saute until just tender, 10 minutes.
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10
Add the garlic and saute for 2 minutes.
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11
Scoop the butternut squash flesh into the pot and stir.
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12
Add the chicken broth and bring to a boil.
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13
Reduce the heat to low, cover the pot and simmer until the vegetables are very tender, about 30 minutes.
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14
Meanwhile, heat a small pan over medium-low heat.
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15
Add the squash seeds and toast, stirring occasionally, until crunchy, about 30 minutes.
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16
Season the seeds heavily with salt.
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17
Set aside to cool.
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18
Cool the soup slightly and then puree in batches in a blender until very smooth.
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19
Return to the pot and keep warm over medium-low heat.
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20
Mix in 2 teaspoons of the chipotle.
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21
Mix the sour cream and remaining 1 teaspoon chipotle in a small bowl.
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22
Season the chipotle cream with salt and pepper.
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23
Transfer the bisque to bowls.
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24
Top each with a dollop of chipotle sour cream and toasted butternut squash seeds.
