Chipotle Butternut Squash Soup Recipe

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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 small leek, use white and pale-green parts only, thinly sliced and rinsed
  • well
  • 2 carrots, diced
  • 1 onion, finely diced
  • 1 jalapeño, finely diced
  • 1 Granny Smith (green) apple, cored, peeled, and cut into 1-inch chunks
  • 1 teaspoon finely grated fresh ginger
  • 2 pounds Butternut squash, peeled, seeded and cut
  • into 1-inch cubes
  • 1 pound red yam, peeled and cut into 1-inch cubes
  • 6 cups chicken/vegetable stock
  • 1 medium chipotle chili (canned in adobo sauce),
  • can substitute with 1 tablespoon of chipotle spice
  • Kosher salt and freshly ground pepper
  • 1/4 cup pepitas

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