- 1 butternut squash (medium)
- 3 tablespoons olive oil (divided)
- 1 1/2 cups onions (chopped)
- 1/2 cup celery
- 1/2 cup carrots
- 2 cloves garlic (finely chopped)
- 6 cups water
- 3 teaspoons chipotles in adobo
- 1/2 cup Mexican crema
- 2 tablespoons Knorr® Chicken flavor Bouillon
- 1 tablespoon Hellmann's® or Best Foods® Light Mayonnaise
- Preheat oven to 400°. Grease 13 x 9-inch glass baking dish with 1 tablespoon olive oil; set aside.
- Cut squash in half lengthwise. Scoop out seeds, discarding as much stringy pulp as possible. Rinse seeds with cold water in sieve; reserve.
- Arrange squash in prepared dish, cut side down, then pierce with fork. Roast 45 minutes or until squash is very tender; cool.
- Heat remaining 2 tablespoons olive oil in 4-quart saucepot over medium-high heat and cook onion, celery and carrots, stirring occasionally, 10 minutes or until crisp-tender. Stir in garlic and Knorr® Chicken flavor Bouillon and cook 2 minutes. Scoop flesh from squash into saucepot. Stir in water and bring to a boil over high heat. Reduce heat to low and simmer covered 30 minutes or until vegetables are very tender.
- Meanwhile, heat 8-inch skillet over medium heat and toast reserved squash seeds, stirring frequently, 15 minutes or until crunchy. Season, if desired, with salt; set aside.
- Cool soup slightly, then process, in batches, in blender or food processor until very smooth. Return soup to saucepot; keep warm. Stir in 2 teaspoons chipotle peppers.
- Combine crema, Hellmann's® or Best Foods® Light Mayonnaise and remaining 1 teaspoon chipotle peppers in small bowl. Season, if desired, with salt and pepper.
- Garnish soup with dollop of chipotle cream and toasted squash seeds.
ge m. 13 Mar
Great bisque, can't wait to make it again.
Alex 8 Jan 2017
I loved the sugary flavor this had. It tasted almost like..... cherries. Will definitely make again!
Brianna Kratz 17 Sep 2016
Should have read the recipe all the way through because of the squash roasting, but SO GOOD. Looking forward to eating leftovers!
Kathy K. 28 Mar 2016
Great recipe! I roasted some carrots with the squash, plain greek yogurt and a splash of heavy cream instead of crema, and Penzeys Arizona Dreaming spice instead of adobo chilis.
Morgan M. 4 Nov 2015
I basically mad eit as is except that I used vegetable bouillon to keep it vegetarian. The soup on it's own has lovely texture and nice flavor, but it was the adobo and sour cream that stole the show! I didn't mix the garnish together and I didn't set out mayo, so my guests just added the spice and cream as they wished wand I think this worked out to everyone's personal tastes the best. Especially the kids!