| | Directions | | Cut squash in half, wash, cover with plastic wrap & cook on high in microwave for 12 minutes, until soft. Allow squash to cool. Remove squash from skin & measure 1-1/2 cups, putting aside to cool. Melt butter in stock pot and saut carrots, celery and onion until soft. Add pumpkin and broth. Simmer 45 minutes. Add cream and spices. Puree, in small batches until smooth. |
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| Ingredients | | - |  | 1 1/2 cups butternut squash, cooked |
| - | | 1 tablespoon canned chipolte chilies |
| - | | 1 1/2 cups canned pumpkin |
| - | | 1 carrot, chopped |
| - | | 3 stalks celery, chopped |
| - | | 1 yellow onion, chopped (medium) |
| - | | 4 cups vegetable broth |
| - | | 2 heavy cream |
| - | | pinch of ground cinnamon |
| - | | pinch of ground allspice |
| - | | pinch of ground nutmeg |
| - | | salt & pepper to taste |
| - | | 1/2 stick butter |
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