It is the perfect time to enjoy some warm, mouthwatering soup! Fight the cold weather with a creamy Butternut Squash Chipotle Bisque. It will surely heat up these cold winter days. For additional scrumptious recipes, visit www.ViveMejor.com

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Butternut Squash Chipotle Bisque

INGREDIENTS

·         3 Tbsp. olive oil
·         1 medium butternut squash
·         1 1/2 cups chopped onion
·         1/2 cup chopped celery
·         1/2 cup chopped carrot
·         2 cloves garlic, finely chopped
·         2 Tbsp. Knorr® Chicken flavor Bouillon
·         6 cups water
·         3 tsp. chipotle peppers in adobo sauce
·         1/2 cup Mexican crema [or sour cream]
·         1 Tbsp. Hellmann’s® or Best Foods® Light Mayonnaise

READ: Healthy Appetizer: Roasted Eggplant Recipe

DIRECTIONS

1.     Preheat oven to 400°. Grease 13 x 9-inch glass baking dish with 1 tablespoon olive oil; set aside.

2.     Cut squash in half lengthwise. Scoop out seeds, discarding as much stringy pulp as possible. Rinse seeds with cold water in sieve; reserve.

3.     Arrange squash in prepared dish, cut side down, then pierce with fork. Roast 45 minutes or until squash is very tender; cool.

4.     Heat remaining 2 tablespoons olive oil in 4-quart saucepot over medium-high heat and cook onion, celery and carrots, stirring occasionally, 10 minutes or until crisp-tender. Stir in garlic and Knorr Chicken flavor Bouillon and cook 2 minutes. Scoop flesh from squash into saucepot. Stir in water and bring to a boil over high heat. Reduce heat to low and simmer covered 30 minutes or until vegetables are very tender.

5.     Meanwhile, heat 8-inch skillet over medium heat and toast reserved squash seeds, stirring frequently, 15 minutes or until crunchy. Season, if desired, with salt; set aside.

6.     Cool soup slightly, then process, in batches, in blender or food processor until very smooth. Return soup to saucepot; keep warm. Stir in 2 teaspoons chipotle peppers.

7.     Combine crema, Hellmann’s® or Best Foods® Light Mayonnaise and remaining 1 teaspoon chipotle peppers in small bowl. Season, if desired, with salt and pepper. Garnish soup with dollop of chipotle cream and toasted squash seeds.

·         Cost per recipe*: $3.89. Cost per serving*: $0.49. *Based on average retail prices at national supermarkets.