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[Scots_On_The_Rocks]

Butternut Squash Bisque with Chipotle Crema

Makes 6-8 servings

INGREDIENTS:

1 medium butternut squash
3 tablespoons olive oil
1 1/2 cups chopped shallot
1/2 cup chopped celery
1/2 cup chopped carrot
2 garlic cloves, minced
3 cups chicken broth
1 can coconut milk
3 teaspoons canned minced chipotle in adobo
1/2 cup Mexican crema or sour cream
Salt, freshly ground pepper


METHOD:

Preheat oven to 400˚F. Cut squash in half lengthwise and scoop out seeds, discarding the stringy pulp. Put 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. Sauté shallot, celery and carrot for 10 minutes. Add garlic; cook 2 minutes more.

Scoop the flesh of the squash into the pot and stir. Add 3 cups of 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 the coconut milk and 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.