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Winter Squash Soup with Chipotle Peppers And Cream.. Recipe

by charlene sherman

Ingredients

1 Medium butternut Squash 1 Medium Acorn Squash 2 Carrots coarsely chopped 1 Medium Onion coarsely chopped 2 Ribs celery coarsely chopped

3 garlic cloves minced salt and pepper to taste 3/4 tsp cayenne pepper 6 cups vegetable Broth 8 ounces Whipping Cream Toppings ---sour cream---fresh cilantro--1 small jar chipotle chili in adobo sauce

Directions

1. Preheat oven to 400 degrees -cut butternut and Acorn squash in half lengthwise .use 2 tbls of olive oil to coat insides of the squash
2. lay face down on baking sheet and bake for 30-40 minutes or till tender use remaining olive oil to saute carrots celery and onion add garlic salt and pepper and cayenne cook about 5 more minutes
3. Remove squash from oven let cool ,scoop meat from the squash and add to veggies .Add broth ,bring to a boil ,reduce heat and simmer for 30 minutes ,when veggies are tender use an immersion blender or food processor to puree soup,add whipping cream stir to blend and return to heat until ready to serve ---Place toppings in small bowls on the table and garnish the way you like ..Serve with a hot crust Bread ..Delicious ...Enjoy

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