Ingredients

• 1 small butternut squash or 1 small acorn squash
• 1 cup water
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 large yellow onion, chopped
• 2 large carrots, peeled and chopped
• 1 red bell pepper, cored, seeded, and chopped
• 2 garlic cloves, chopped
• 2 cups chicken broth or 2 cups vegetable broth
• 2 chipotle chiles in adobo, seeded and chopped
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons chopped fresh rosemary
• creme fraiche, for garnish (or sour cream mixed with lime juice)

Instructions

1. Preheat the oven to 400°F.

2. Place the pumpkin, cut side down, on a baking sheet with sides. Add water and 1 tablespoon of the olive oil to the pan and roast the squash until it is soft to the touch, 40 to 45 minutes.

3. Melt the butter and the remaining 2 tablespoons olive oil together in a large saucepan over medium heat. Add the onion and saute until the onion is soft and light brown.

4. Add the carrots and bell pepper and continue to cook and stir until the carrots are soft, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 to 2 minutes, until it is fragrant but not brown.

5. Add the broth, chipotle chiles, salt and pepper and bring the soup to a low boil over medium-high heat. While the soup is coming to a boil, scoop out the pumpkin flesh. Discard the skin and add the pumpkin to the soup. Reduce the heat to low and simmer, uncovered, for 25 to 30 minutes.

6. Remove the soup from the heat and stir in the rosemary. Allow the soup to cool slightly before pureeing. Working in batches if necessary, puree the soup in a blender until smooth. Reheat if necessary and serve warm. Season with salt and pepper to taste.

7. Optional garnishes: Drizzle lightly with pumpkin seed oil; Sprinkle with toasted pumpkin seeds; Dollop with creme fraiche or sour cream mixed with lime juice.