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1
Preheat the oven to 400oF. Line a baking sheet with non-stick foil or parchment paper.
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2
Cut the squash in half and scoop out the seeds and membranes. Place seeds and membranes in a colander and separate the membranes from the seed, discarding the membranes. Run them under cold water then set aside.
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3
Spread 1 teaspoon of canola oil evenly across the flesh of the butternut squash. Place squash, cut side down on the prepared baking sheet and roast for 45 minutes or until tender.
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4
Warm remaining 2 tablespoons of oil in a medium stockpot over medium heat. Add the onion, celery and carrot and saute until carrots are bright orange and tender, about 10 minutes. Add garlic and saute for an additional minute. Add the flesh of the roasted butternut squash to the stockpot along with vegetable stock and stir to combine. Reduce heat to low, cover and simmer for 30 minutes.
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5
While soup is simmering prepare Toasted Butternut Squash Seeds. Preheat oven or toaster oven to 300oF. Line a baking sheet with parchment paper. Toss seeds, brown sugar and olive oil together in a small bowl. Spread in one even layer on prepared baking sheet and bake until toasted, about 30 minutes. Set aside.
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6
Remove soup from heat and, in two batches, puree the soup in a blender adding the chipotle pepper to one of the batches. Return back to the stockpot and warm through. Ladle into serving bowls and top with toasted butternut squash seeds.
