Autumn Pumpkin & Chipotle Bisque

1 each Sugar Pumpkin or Butternut Squash weighing approximately 3 lbs.

¼ pound of butter

½ of a large Onion; medium dice

2 ribs of Celery; medium dice

1 large Carrot; medium dice

1 Apple; peeled, cored, and medium dice

½ teaspoon of ground Chipotle powder

¼ teaspoon of ground Cinnamon

1 small pinch of ground Clove

½ teaspoon of dried Mexican Oregano

½ teaspoon of ground Cumin

1/3 cup Apple Cider

1/3 cup dry white Wine

1 quart of vegetable stock

1 cup of heavy cream

Salt to taste

2 teaspoons Grapeseed or Olive oil

Preheat oven to 425F
Cut squash or pumpkin in half and scoop out seeds
Brush with oil and roast until soft, approximately 45 minutes
Remove from oven and allow to cool at room temperature
When cool enough to handle, scoop out flesh and reserve
In a pot large enough to hold all ingredients, sweat Onion, Celery, Carrot, and Apple in ¼ of Butter
When soft, add Chipotle, Cinnamon, Cumin, Mexican Oregano and clove; toast for 1 minute
Deglaze with Wine and Cider
Add reserved Pumpkin/Squash and Vegetable Stock
Simmer for 30 minutes
Remove from heat, stir in Heavy Cream
Blend until smooth and pass through a mesh strainer
Season to taste with salt