Butternut Squash Chipotle Bisque
"While winter squash and pumpkins aren’t usually associated with Mexican food, they are actually found in many dishes across the country, especially in Oaxaca. The candied flesh is used in desserts, and its seeds are used in sauces called pipiáns. This recipe utilizes both the flesh of butternut squash, which is roasted until it caramelizes, and the seeds, which are toasted for a crunchy garnish. Serve this hearty bisque for dinner on a cool autumn night, or pour it into individual shot glasses for a savvy appetizer...."
INGREDIENTS
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1 medium butternut squash
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3 tablespoons olive oil
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11/2 cups chopped onion
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1/2 cup chopped celery
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1/2 cup chopped carrot
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2 garlic cloves, minced
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6 cups chicken broth
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Salt
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3 teaspoons minced canned chipotle chiles in adobo sauce
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1/2 cup Mexican crema or sour cream (see below)
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Freshly ground black pepper
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