Chipotle Calabaza Soup

Ingredients:

3 Tablespoons Extra Virgin Olive Oil

12 Cups Cubed Raw Pumpkin/ Butternut Squash/ or Sweet Potato (any of these work great)

10-11 Cups Chicken Stock- or Veggie Stock for a vegan variety

½-1 Cup Sweet Seeded Peppers (Shishito/ Bell/ Poblano)

2 Chipotles in Adobo

4 Cloves Garlic

1 Teaspoon Dried Oregano

3 Fresh Large Sage Leaves

¼ Lemon for Squeezing

Salt and Pepper to Taste

Instructions:

Saute raw pumpkin/squash in olive oil.

Add garlic cloves and sweet peppers.  Cook for a few minutes.

Add chipotle peppers and stir. Cook over medium heat until sugars start to caramelize.

Cover with stock and add dried oregano and sage leaves.  A squeeze of fresh lemon and a stir.

Bring to a boil and reduce heat.  Cook until everything is soft.

Puree in pot until smooth- an immersion blender works great!

Season to taste, garnish and enjoy!

(Optional) Garnish with roasted squash/ Chive oil/ Pulled Chicken/ Tortilla Strip)