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1
Preheat the oven to 400F.
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2
Cut the squash in half lengthwise.
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3
Scoop out the seeds, discarding as much stringy pulp as possible, put them in a sieve, and rinse them under cold running water.
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4
Set the seeds aside.
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5
Using 1 tablespoon of the olive oil, grease a glass baking dish.
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6
Place the butternut squash in the dish, cut side down.
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7
Pierce the squash all over with a fork.
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8
Roast for 45 minutes, or until very tender.
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9
Let it cool.
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10
Heat the remaining 2 tablespoons oil in a large heavy pot over medium-high heat.
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11
Add the onion, celery, and carrot.
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12
Saute for 10 minutes, or until just tender.
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13
Add the garlic and saute for 2 minutes.
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14
Scoop the flesh of the butternut squash into the pot and stir.
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15
Add the chicken broth and bring to a boil.
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16
Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the vegetables are very tender.
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17
Meanwhile, heat a small pan over medium-low heat.
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18
Add the reserved squash seeds and toast, stirring occasionally, for 30 minutes, or until crunchy.
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19
Season the seeds heavily with salt.
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20
Set them aside to cool.
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21
Let the soup cool slightly, and then puree it in batches in a blender until very smooth.
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22
Return the soup to the pot and keep it warm over medium-low heat.
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23
Mix in 2 teaspoons of the chipotle.
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24
Stir the crema and the remaining 1 teaspoon chipotle together in a small bowl.
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25
Season the chipotle cream with salt and pepper.
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26
Transfer the bisque to individual bowls, and top each serving with a dollop of chipotle cream and a sprinkling of toasted squash seeds.
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27
Did you know that chipotle chile are dried smoked jalapenos?
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28
The heat of canned chipotles varies by brand, if they are too spicy for your taste buds.
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29
Use the adobo sauce that accompanies them instead.
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30
Mexican crema is Mexicos version of creme fraiche, unpasteurized fresh cream thickened by naturally occurring bacteria.
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31
Crema is used as a topping in many dishes in Mexico, such as tostadas, enchiladas, chilaquiles, and moles.
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32
Because it is unpasteurized, you wont find the real thing on this side of the border, but the pasteurized Mexican cremas in your grocery store are fine for drizzling over finished dishes, as is sour cream.
