Chipotle Butternut Squash Soup
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 small leek, use white and pale-green parts only, thinly sliced and rinsed well
2 carrots, diced
1 onion, finely diced
1 jalapeño, finely diced
1 Granny Smith (green) apple, cored, peeled, and cut into 1-inch chunks
1 teaspoon finely grated fresh ginger
2 pounds Butternut squash, peeled, seeded and cut into 1-inch cubes
1 pound red yam, peeled and cut into 1-inch cubes
6 cups chicken/vegetable stock
1 medium chipotle chile, softened in hot water (can substitute with 1 tablespoon of chipotle powder made by grinding dried chile in coffee grinder till a fine powder)
Kosher salt and freshly ground pepper
1/4 cup pepitas
Instructions:
In a large pot, heat oil over medium heat. Saute garlic, leek, carrots and onion until soft and translucent, about 4 minutes. Add apple, ginger and cook for 3 minutes.
Add butternut squash, yam and stock simmer until squash and yam are tender, about 15 minutes. Add chipotle or chipotle spice.
Puree using an immersion blender (or a standard blender, in batches).
Season with salt and pepper to taste. Dollop teaspoon of pepitas right before serving.
From thegingercook.com