Roasted Squash Soup With Saffron, Cumin, Chipotle

• 1 butternut squash
• 1 kobacha squash
• 2 tablespoon EVOO, divided
• 1 onion, chopped
• 1 apple, peeled, diced
• pinch saffron threads or whatever your budget will allow
• 1/4 teaspoon cumin
• 1/4 teaspoon chipotle powder
• 4 cups veg or chicken broth
• 1 cup evaporated skim milk
• Salt and pepper to taste
• 3 tablespoons butter

1. 1. Heat oven to 400. Split squash in half lengthwise with a strong cleaver and firm wrist. Don't bother peeling, you can do that later. Scoop out seeds and place on rimmed baking sheet, brush with EVOO. Bake for one hour, until tender
2. 2. Meanwhile, heat soup pot on med. heat, add what's left of the oil, the onion and apple. Saute until the onion and apple are soft. Add the saffron, cumin, chipotle and cook until your kitchen smells like a spice market on a hot day.
3. 3. Scoop squash out of the toasted skins. Add to pot with stock. Simmer for about 15-20 minutes.
4. 4. Puree soup with hand blender or blender until velvety. Add milk, heat through. Adjust the S&P factor. Just before serving, add butter for added richness.

butternut squash, squash, evoo, onion, apple, saffron threads, cumin, chipotle powder, chicken broth, milk, salt, butter

Taken from www.epicurious.com/recipes/member/views/roasted-squash-soup-with-saffron-cumin-chipotle-1256510 (may not work)