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1
Preheat the oven to 425 degrees F. Cut the squash in half lengthwise and scoop out the seeds.
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2
Rub all over with 1 teaspoon olive oil and season the cut sides with salt and pepper.
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3
Arrange cut-side down on a baking sheet and roast until very tender, about 30 minutes (a fork should easily pierce the skin).
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4
Set aside until cool enough to handle, then scoop out the squash into a bowl and discard the skin.
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5
Heat the remaining 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat.
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6
Add the tortilla pieces and cook, stirring occasionally, until browned, 3 to 4 minutes.
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7
Add the carrots, red onion, chile, garlic, cumin, 1 teaspoon salt and a few grinds of pepper.
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8
Cook, stirring, until the onion has softened, about 4 minutes.
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9
Add the roasted squash, broth and 3 cups water.
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10
Bring to a boil, reduce the heat to medium low and simmer until the carrots are very tender, about 25 minutes.
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11
Remove from the heat and let cool slightly.
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12
Working in batches, transfer the soup to a blender and puree until smooth; return to the pot.
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13
(Or puree the soup in the pot with an immersion blender.)
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14
Add up to 1 cup water if the soup is too thick and reheat if needed.
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15
Season with salt and pepper.
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16
Serve with toppings.
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17
Photograph by Justin Walker
