Butternut Squash Soup with Chipotle Chili and Orange

If you like chipotle then this is a soup for you. The unique smoky flavor of the chipotle chili is a perfect combination with sweet butternut and tangy orange. Serve with crusty bread or rustic crackers.

• 1 medium Butternut squash, peeled and diced
• 1 medium yellow onion, diced
• 1 celery stalk, diced
• 2 cloves garlic
• 1 medium russet potato, diced
• 5 cups vegetable stock
• 1/2 cup orange juice
• 1 tbsp pureed chipotle chili (be cautious chipotle is very spicy,  add 1 tsp at a time until you reach desired heat)
  
• 1/4 cup toasted pumpkin seeds
• 2 scallions, finely chopped
• cheddar cheese, grated

1. Heat olive oil in a large pot. Sauté onion until translucent. Add squash, celery, garlic and potato. Cook over medium heat, stirring occasionally for about 5-10 minutes.
2. Add vegetable broth and bring to a boil. Cover with lid and simmer at medium heat for about 15 minutes or until squash is soft.
3. Blend mixture with a hand blender until smooth. Add organg juice and chipotle chili. Simmer for 5 more minutes.
4. Serve with toasted pumpkin seeds, scallions and cheddar sprinkled on top.