- 1 large butternut squash, peeled, seeded and diced
- 1 large onion, chopped
- 3 celery stalks, large diced
- 3 carrots, peeled and diced
- 1 Tb chipotle pepper + 1 tsp sauce (from jar of Chipotles in Adobo)
- Olive oil
- Salt and pepper, to taste
- 1 qt stock (Any stock works well here!)
- Maple Cream (recipe follows)
- Make maple cream and set aside.
- Preheat oven to 400 F.
- Toss veggies in olive oil, salt and pepper and place on roasting pan.
- Cook until squash is tender.
- Place in blender with stock. Add chipotle + adobo, and puree until smooth.
- Place in stock pot and simmer a bit if thicker soup is desired.
- Ladle into bowl and drizzle or spoon a dollop of maple cream over the top.
Maple Cream
- 1/2 C sour cream
- 1 tsp maple syrup
- Zest of 1 lime
- Whip ingredients together.
- Taste and add more maple, if desired.
*As seen on Twin Cities Live December 3, 2019