Winter Squash Soup

Tonight, Chelsea and I are going to make a soup that we made one time and it was such a hit; we decided to make it a Dunnavant regular. The cold weather and the football games make it a great day for a creamy and flavorful soup.

WINTER SQUASH SOUP WITH CHIPOTLE PEPPERS AND CREAM

Ingredients:

1 medium butternut squash 1 medium acorn squash 4 tablespoons olive oil 2 carrots, coarsely chopped 2 celery ribs, coarsely chopped 1 medium onion, coarsely chopped 3 garlic cloves, minced salt and pepper 3/4 teaspoon cayenne pepper 6 cups vegetable broth 8 ounces TFM Whipping Cream Toppings sour cream 3 tablespoons fresh cilantro, chopped 1 small jar chipotle chili in adobo sauce

Preparation:

Preheat oven to 400°F. Cut butternut and acorn squash in half lengthwise. Use 2 tablespoons of olive oil to coat insides of squash. Lay face down on baking sheet and bake in preheated oven for 30-40 minutes or until tender. Use remaining olive oil to saute carrots, celery and onion in a medium sized stock pot until tender. Add garlic, salt & pepper and cayenne pepper, sauté an additional 2-3 minutes. Remove squash from oven and let cool. The squash can be cooked and cooled overnight or well in advance of the soup preparation. Scoop meat from squash and add to pot with vegetables. Add vegetable broth, bring to a boil. Reduce heat, cover and simmer for 30 minutes. When vegetables are very tender use a immersion blender or food processer to puree the soup. Add whipping cream to the pureed soup, stir to blend and return to heat until ready to serve. Place the toppings in small serving bowls on the table and allow guests to garnish their soup.