INGREDIENTS:
1-3 dried chipotle chiles
1 4-lb butternut squash (or 2 2-lb squashes), halved lengthwise and seeded
3 tbsp organic unsalted butter
1 tbsp pure maple syrup
2 small carrots, halved crosswise
1 small yellow onion, thinly sliced
6-7 cups low-sodium vegetable or chicken broth, divided
1½ tsp sea salt + additional to taste
Optional garnishes: toasted unsalted pumpkin seeds, cilantro, Greek yogurt
PREPARATION:
In a small bowl, soak chiles in warm water for 2 to 6 hours; drain.
Meanwhile, preheat oven to 350°F. In a roasting pan, place squash halves cut side up. Divide butter and maple syrup evenly between squash cavities. Arrange carrot and onion around squash. Pour 1 cup broth in pan and cover tightly with foil. Bake for 2 hours. Set aside until cool enough to handle.
Scoop squash flesh from skins and transfer to a stockpot. Add carrots, onions, cooking liquid from pan, drained chiles, 5 cups broth and salt. Stir well and bring to a boil. Reduce heat to a simmer, uncovered, for 10 minutes.
With an immersion blender, purée soup until smooth. Add 1 cup additional broth if you prefer a thinner soup. Add additional salt as needed. Serve with optional garnishes (if using).
