winter squash3 lbs
(acorn, butternut, pumpkin, etc.)
 Light olive oil
 large yellow onion1 each
 garlic cloves5 each
 small chipotle in adobo1 each
 thyme sprigs4 each
 ground coriander 1/2 tsp
 ground cinnamon 1/2 tsp
 ground nutmeg 1/4 tsp
 dry sherry 1/2 cup
 light chicken stock (or water)1 1/2 qt
 Kosher salt
to taste
 ground black pepper
to taste
 Honey1 tbsp
 unsalted butter 1/4 cup
 ground cumin1 tsp
 ancho chile powder1 tsp
 pumpkin seeds (pepitas) 1/4 cup
 ground cumin 1/2 tsp
 kosher salt 1/2 tsp
 light olive oil1 Tbsp
 creme fraiche 1/4 cup


hand blender
Demitasse cups
extra spoons
For the Soup
Peel and large dice the squash, then coat generously with oil and roast in a 400F oven until browned and completely cooked through. Alternatively, cut the whole squashes in half, rub with oil, then roast until softened and scoop out the flesh.
In a large pot over medium heat, sauté the onion and garlic in the butter for about 5 minutes, or until translucent. Add the cooked squash and stir in the chipotle and remaining spices, and salt and pepper to taste. Cook for a couple minutes stirring constantly - take care not to burn the spices. Add the sherry and cook until mostly absorbed. Add the stock and honey and increase heat to medium-high. Bring to a strong simmer, then reduce to very low. Cover and simmer on low for 15 minutes, or until the flavors marry well - scrape with a wooden spoon often to keep from scorching. Remove the thyme sprigs, then use an immersion blender to puree the soup. Add more spices, or chipotles if desired. The soup should be savory with a hint of sweetness. If the consistency is too thick, add more stock. If too thin, simmer with the lid off for a few minutes.
For the Garnishes
Toss the pumpkin seeds in the oil with the ancho, cumin, and salt. Spread on a parchment-lined sheet tray and toast in a 350F oven until lightly browned, about 8 minutes.
To Serve
Serve the soup hot in demitasse cups. Top with a swirl of crème fraiche and a pinch of pepitas.