1 medium butternut squash
3 tablespoons olive oil
1 1/2 cups chopped onion
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1/2 cup chopped celery
1/2 cup chopped carrot
2 garlic cloves, minced
4-6 cups chicken broth
3 teaspoons minced, canned chipotle in adobo
1/2 cup Mexican crema or sour cream
Salt, fresh ground pepper
Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds, discarding the stringy pulp.
Put the seeds in a sieve and rinse. Set aside.
Grease a glass baking dish with 1 tablespoon oil, then place the squash in the dish, cut side down. Pierce all over with a fork and roast 45 minutes or until tender. Let cool.
Heat remaining oil in a large, heavy pot over medium-high heat. Saute onion, celery and carrot for 10 minutes. Add garlic; cook 2 minutes more.
Scoop the flesh of the squash into the pot and stir.
Add 4 cups broth and simmer, covered, for 30 minutes or until the vegetables are very tender.
Meanwhile, toast the reserved squash seeds in a small pan over medium heat, stirring occasionally until crunchy, about 30 minutes. Season heavily with salt and set aside.
Puree the soup in batches in a blender, adding more broth to get the desired consistency.
In a separate bowl, stir 1 teaspoon of the minced chipotle into the crema. Season with salt and pepper.
Stir the remaining 2 teaspoons chipotle into the bisque and ladle into soup bowls.
Top each with a dollop of cream and a sprinkling of seeds.
Source: Marcela Valladolid, “Fresh Mexico” (Clarkson Potter 2009, $22.50, 240 pages