Roasted Butternut Squash & Chipolte Soup

1. 1

   preheat oven to 400 degrees. line a rimmed baking sheet with parchment paper.

2. 2

   peel the squash (i use a vegetable peeler) and chop into 1 inch pieces. place the squash and carrots onto the prepared baking sheet. drizzle with olive oil (about 3 passes of the bottle). using your hands, roll the vegetables in the oil until totally covered. sprinkle with salt and pepper and place in preheated oven. roast until vegetables are fork tender and beginning to caramelize. (about 1 hour...check after 45 minutes)

3. 3

   while squash is roasting, add 2 tablespoons e.v.o.o. to a medium saucepan. warm over medium heat. add onions and garlic and saute until softened and translucent. (about 10 minutes). add chipotles and adobo. (note, i like spicy foods so i add the adobo for heat and the delicious taste. if you want a milder soup, use only 1 tsp or eliminate entirely). saute another 2 minutes. add the vegetable broth, raise heat and bring to a boil. reduce heat back to medium and simmer for 5 minutes. add roasted vegetables and simmer for 15 minutes. remove from heat and use an immersion blender to puree until smooth. i like my soup with texture so i stop at this point. if you want a very smooth soup, press through a sieve or strainer to remove solids. (note, if you do not have a immersion blender, you can use a regular blender and work in batches...be careful, the soup is hot)

4. 4

   add soup back to saucepan and reheat until hot. ladle into soup bowls and garnish with cilantro.

* Per serving · 4 servings · Values may vary.

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