Updated: Mar 30, 2021
1 medium butternut squash
3 tablespoons olive oil
1 1/2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 garlic cloves, minced
1 tablespoon Gran Luchito Chipotle paste, add more if you like it spicer ( you can substitute with 3 teaspoons canned chipotle in adobo sauce, but it wont be as good)
6 cups of chicken stock or vegetable stock
1/4 cup maple syrup
Salt to taste
1/2 cup Mexican crema or sour cream (see below)
2 teaspoon la boite smoked cinnamon N.18
toasted pumpkin seeds
Preheat the oven to 400°F.
Cut the squash in half lengthwise. Scoop out the seeds, discarding as much stringy pulp as possible, put them in a sieve, and rinse them under cold running water. Set the seeds aside.
Using 1 tablespoon of the olive oil, grease a glass baking dish. Place the butternut squash in the dish, cut side down. Pierce the squash all over with a fork. Roast for 45 minutes, or until very tender. Let it cool.
Heat the remaining 2 tablespoons oil in a large heavy pot over medium-high heat. Add the onion, celery, and carrot. Sauté for 10 minutes, or until just tender. Add the garlic and sauté for 2 minutes.
Mix in chipotle paste and stir well for about 30 seconds
Scoop the flesh of the butternut squash into the pot and stir.
Add the chicken broth and maple syrup. Bring to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the vegetables are very tender.
Puree it in batches in a blender until very smooth. Return the soup to the pot and keep it warm over medium-low heat.
Transfer the bisque to individual bowls, and top each serving with a dollop of cinnamon cream and a sprinkling of toasted pumpkin seeds.
*if soup is too thick you can thin it out with some edittonal stock or water
combine crema and smoked cinnamon, if using sour cream u may thin it out with heavy cream or water