This classic winter soup gets a southwestern twist with some chiles to even further warm you up.
1 Butternut Squash (2-3 Pounds)
3 tablespoons Olive Oil
1 Large Yellow Onion (Minced)
2 cloves Garlic (Minced)
1 teaspoon Chile Powder
5 cups Chicken Broth
Kosher Salt (To Taste)
2 teaspoons Chipotle Chile in Adobo Sauce (Finely Minced)
Cotija Cheese (Crumbled)
Roasted Pumpkin Seeds
Fresh Cilantro (Coarsely Chopped)
Preheat the oven to 375°F. With a cleaver or heavy chef's knife, cut off the stem end of the squash, then cut the squash into 8 roughly equal pieces. Discard the stringy matter and seeds in the seed cavity. Using 1 tablespoon of the oil, grease a baking dish just large enough to hold the squash in a single layer. Put the squash in the baking dish, cut side down. Cover with aluminum foil and bake until tender when pierced, 45 to 50 minutes. Cool completely, then scrape the flesh away from the skin with a spoon.
Heat the remaining 2 tablespoons olive oil in a large pot over moderately low heat. Add the onion and sauté until softened, about 10 minutes. Add the garlic and chile powder and sauté for 1 minute to release the garlic fragrance.
Add the squash flesh and the broth to the pot. Bring to a simmer, stirring. Adjust the heat to maintain a gentle simmer and cook for 5 minutes to blend the flavors.
Let the soup cool slightly, then puree in a blender or food processor, in batches if necessary. Return to a clean pot. If the soup is too thick for your taste, thin with additional broth. Season with the salt and chile.
Reheat the soup to serve. Divide among warmed soup bowls, and garnish each portion with the cheese, pumpkin seeds, and cilantro. Serve immediately.