Butternut Squash Soup With Chipotle

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Butternut Squash Soup With Chipotle

 

4 tablespoons butter

1/2 yellow onion, minced

6 roasted garlic cloves

1 medium butternut squash

1 tablespoon dried rosemary

1 tablespoon dried oregano

1 tablespoon dried thyme

1/2 tablespoon salt

1/2 tablespoon freshly-cracked black pepper

1/4 cup olive oil

2 15 oz. cans veg. stock

1/2 to 3/4 cup Madeira

1/2 cup cream

salt to taste

1 tablespoon chipotle with sauce

 

Cut squash in half lengthwise and scoop out the seeds.

Mix together rosemary, oregano, thyme, salt, pepper

and oil and rub on all the surfaces except the skin.

Place the squashes cut-side down on the baking sheet

and put three of the garlic cloves under each seed

cavity. Place in a 350-degree oven for about 30

minutes or until easily pierced with a fork. When cool

enough to handle, peel off the skin and tough strings

and puree the squash, the herbs and garlic.

Melt the butter in a large saucepan and cook the onion

until translucent. Add the stock and the squash-garlic

mixture and bring to a simmer, stirring to blend.

Remove from the heat and add the Madeira, cream and

chipotle puree. Whisk thoroughly and taste for salt.

Serve hot.

Yields 6 servings