This soup can either be a slightly chunky, rustic soup for lunch or you can puree it and serve it as a more elegant first course for a dinner party.
2 tbsp. unsalted butter
1/2 medium onion, finely chopped
1 garlic clove, minced
1/4 tsp. cinnamon
2 packages (10 to 12 oz. each) frozen winter squash, thawed
3 cups vegetable or chicken broth
1/2 tsp. seeded, minced chipotle chile in adobo sauce
1/2 tsp. fresh lime juice
Salted pepitas or sliced scallions, for garnish
1. In a medium saucepan, melt butter over medium heat. Add onion and cook until soft, 5 to 7 minutes. Add garlic and cinnamon and cook 1 minute.
2. Stir in squash, broth, chipotle, and salt to taste. Bring to a boil, reduce to a simmer, and cook until thickened, about 20 minutes. Stir in lime juice. If desired, puree soup in blender (filling container no more than halfway). To serve, garnish soup with pepitas or sliced scallions.