Butternut Squash Chipotle Bisque

• 1 butternut squash medium
• 3 tablespoons olive oil divided
• 1 1/2 cups chopped onion
• 1/2 cup chopped celery
• 1/2 cup carrots chopped
• 2 cloves garlic finely chopped
• 6 cups water
• 3 teaspoons chipotles in adobo finely chopped, divided
• 1/2 cup Mexican crema OR sour cream
• 2 tablespoons Knorr(R) Chicken flavor Bouillon
• 1 tablespoon Hellmann's(R) or Best Foods(R) Light Mayonnaise

1. Preheat oven to 400u0b0. 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(R) 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(R) or Best Foods(R) Light Mayonnaise and remaining 1 teaspoon chipotle peppers in small bowl. Season, if desired, with salt and pepper.
8. Garnish soup with dollop of chipotle cream and toasted squash seeds.

butternut, olive oil, onion, celery, carrots, garlic, water, chipotles, sour cream, chicken flavor, mayonnaise

Taken from www.yummly.com/recipe/Butternut-Squash-Chipotle-Bisque-2204029 (may not work)