Butternut Chipotle Cream Soup with Pumpkin Seed Pesto / Debbie Schneider

2-4 T. butter

1 diced sweet onion

4-6 c. diced butternut squash (can use 6-8 c. if you want it thicker / or any combination of winter squash like acorn, buttercup, banana, or pumpkin)

4 c. chicken broth

1-2 dried or jarred chipotle peppers or roasted chopped jalapeño (optional)

1 T. salt

1-2 c. cream or half & half

½ t. nutmeg

Melt butter in saucepan and add onion and squash.  Cover and cook over medium heat for about 15 minutes.  Stir often add chicken broth, chipotle peppers, salt and cook another 5 minutes.  Blend with a  stick blender or regular blender until smooth (if you want it chunky, remove about 2 c. of the squash before blending).

Add the cream and nutmeg and cook another 5 min. then add the rest of the squash.

Serve with pumpkin seed pesto.  Can also top with a  few toasted pumpkin seed and a dollop of sour cream.

Pumpkin Seed Pesto

2 c. an combination of the following to equal 2 c. parsley, cilantro or basil

¾ c. pepitos (pumpkin seeds) toasted

1 t. cumin

1 t. salt

½ c. canola or olive oil

Place all ingredients except oil in blender and pulse until combined.  With the blender on, slowly add the oil and blend until smooth and cream

***Left overs freeze well***