I haven't been posting many of the soup recipes I've been making lately because I figured it would be soup overload (I've been making at least a couple batches a week of different types of pureed vegetable soups). But this one was too good to not write down and consequently forget about. It's definitely pretty spicy, and I like spicy things. Just use a milder type of hot pepper, such as jalapeno or Serrano, and also maybe take out the seeds if you don't want it very spicy.
What you need:
1 large butternut squash, cut in half or quartered, seeds removed
Olive oil spray
Salt and pepper
1-2 teaspoons olive oil
1 medium/large onion, chopped
2 small hot peppers (I used Thai chili peppers), stems removed
2 chipotle peppers plus a bit of adobe sauce
2 small apples, cored and roughly chopped
2 stalks of celery, sliced
5-6 cups chicken broth
2 cups milk of choice (I used a combination of 1% and almond milk... if I hadn't been running out of the almond milk, I would have just used that)
1/4 cup fat free cream cheese (optional- I added it because mine was a bit too spicy and I figured this would help mellow it out)
1 tablespoon garlic-ginger paste
Start by heating the oven to 400 degrees Fahrenheit. Spray a baking sheet with olive oil. Season cut side of the butternut squash with salt and pepper, and then place, skin side up, on the baking sheet. Roast for 45 minutes to an hour, or until cooked through. Let cool a bit and remove skin. Chop roughly.
Heat 1-2 teaspoons of olive oil in a large pot on medium-high heat. Add onions, peppers, and celery, along with a generous pinch of salt. Saute for 5-10 minutes, or until vegetables are softened and browning slightly. Add in the apple and saute for a couple more minutes. Add the roasted squash and the broth. Bring to a simmer while stirring occasionally Cover and reduce heat to medium-low. Simmer for 20 minutes. Turn off heat, add the milk, cream cheese, and ginger-garlic paste. Puree with an immersion blender until smooth. Enjoy!