Roasted Chipotle Spiced Butternut Squash Soup with Pomegranate Molasses
1 large Whole Butternut squash, cut in half lengthwise, seeds and pulp scooped out
3 cups vegetables stock or water
1 shallot, chopped
2 cloves of garlic, chopped
1 medium carrot, peeled and rough chopped
1-2 teaspoons Chipotle-Adobo sauce*, mashed
2 tablespoons pomegranate molasses**
Suggested garnishes: Sour cream, toasted pumpkin seeds, pomegranate seeds, parsley or cilantro leaves
Preheat oven to 350°
- Drizzle the cut sides of the squash with olive oil and place the squash cut side down on a parchment-lined baking sheet. Roast the squash in the oven for 45 minutes or until the squash can be easily pierced with a paring knife. When the squash has cooled enough to be handled, scoop the squash out of the shell.
- While the squash is roasting, heat a medium saucepan that is lightly coated with olive oil over medium heat. Sweat the shallot and garlic until they are soft and very fragrant. Add the carrot to the pan and the water. Simmer the carrot until it is very soft. Add the scooped squash to the pan and puree the soup with an immersion blender.
- Add the mashed chipotle (a bit at a time while tasting the soup-the chipotle is HOT but very tasty)
- Adjust seasoning with salt and pepper.
- Serve the soup with suggested garnishes.
- The soup can be made 3 days ahead of serving and can be stored in the refrigerator covered or frozen for 2 months.
*jalapenos that have been smoked are called Chipotle peppers. They can easily be found packaged in a tart and very spicy tomato based Adobo sauce. Chipotles in Adobo sauce can be found in most grocery stores and Latin markets.
**pomegranate molasses is reduced pomegranate juice and is very thick with a sweet and sour flavor. Pomegranate molasses can be found in many grocery stores or Middle Eastern markets