1 medium butternut squash
2 T Olive Oil
1/2 cup celery chopped
1/2 cup carrot chopped
1-1/2 cup onion chopped (one medium-large onion)
4 cups chicken stock
3 cloves garlic minced
2 tsp chipotle pepper seeded and minced
Pinch of tyme
Pinch of sage
Slice your squash in half lengthwise, reserving seeds, and discarding pulp (like a pumpkin) - and place flesh side down in a greased baking dish. Pierce all over with a fork:
Bake at 400 degrees for 45 minutes or until VERY fork-tender. It should come out soft and very orange:
While the squash is cooling, begin sauteing your onion, carrot, and celery in the oil
I let these cook about 5-7 minutes until soft (Not brown!) Then add your garlic and cook about 1 more minute. Then, add your broth and start scooping the flesh of the squash into the pot as well. Bring to a simmer and cook 30 mintues. Meanwhile, begin to toast your squash seeds in a dry skillet over medium heat until dry and crunchy. Add salt and set aside.
It will be chunky, and that's okay! FOR NOW! Add in your thyme and sage. I also added some salt and pepper. Once it has finished simmering for 30 minutes, get out a blender or food processor and start pureeing the soup in batches. Once all of it is pureed, pour back into your pot and keep warm.
At this point, stir in your 2 teaspoons of chipotle pepper for a little kick. Ladle into bowls, top with toasted seeds, and serve! Last time I made this, I stirred some chipotle pepper sauce into a half cup of sour cream and served a dallop of that on top along with the toasted seeds.
However you top it off, just enjoy it :) Its a good, warm, winter soup. Its healthy, but not at the cost of taste!