Orange And Chipotle-Kissed Butternut Squash Bisque

1. 1

   If using a dried chipotle, soak in very hot water for 30 minutes. Drain and set aside.

2. 2

   Heat the olive oil in a large pot over medium heat. Add onion, cover and cook until softened, about 5 minutes. Add squash, celery and salt to taste. Cook, stirring, until softened slightly, about 5 minutes. Add stock, cover and cook until vegetables are soft, about 15 minutes.

3. 3

   In a blender or food processor, puree the chipotle. Working in batches, add the orange juice concentrate and squash mixture and process until smooth. Return the soup to the pot and heat through. Taste, adjust seasoning and serve hot, garnished with the pumpkin seeds, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.