Categories: Soup
Ingredients
- 1-3 dried chipotle chiles
- 4 lb. butternut squash, halved lengthwise and seeded
- 3 tbsp. unsalted butter
- 1 tbsp. pure maple syrup
- 2 small carrots, halved crosswise
- 1 small yellow onion, thinly sliced
- 6-7 cups vegetable broth
- 1 1/2 tsp sea salt
- Optional garnishes: toasted unsalted pumpkin seeds, cilantro, Greek yogurt
Directions
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In a small bowl, soak chiles in warm water for 2-6 hours; drain.
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Meanwhile, preheat oven to 350. In a roasting pan, place squash halves cut side up. Divide butter and maple syrup evenly between squash cavities. Arrange carrot and onion around squash. Pour 1 cup broth in pan and cover tightly with foil. Bake for 2 hours. Set aside until cool enough to handle.
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Scoop squash flesh from skins and transfer to a stockpot. Add carrots, onions, cooking liquid from pan, drained chiles, 5 cups broth and salt. Stir well and bring to a boil. Reduce heat to a simmer, uncovered, for 10 minutes.
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With an immersion blender, puree soup until smooth. Add 1 cup additional broth, if needed. Add salt as needed. Serve with garnishes.