butternut squash avocado soup

cortney baca's recipe :)

• 
  
• 1 medium size butternut squash.
  2 ripe avocados (or more.)
  1/4 cup lime juice
  1/3 to 1/2 cup whole milk (or a hearty stock for dairy free)
  1/2 tsp. cumin
  1 tsp. salt
  1 tsp. chipotle powder (or chili, adobo, hot sauce, anything with bite! measure to taste. )
  1/2 stick real butter (or 2 to 3 Tbs. lard, bacon grease, or Olive Oil for dairy free)
  
  (All Optional) to top the soup:
  reserve 1/2 avocado, sliced thin
  chopped fresh cilantro
  sour cream
  pico de gallo
  
  Roast the butternut squash whole in a 350 degree oven. Place on a cookie sheet or casserole dish to catch any juices, and roast until the skin browns slightly and juice bubbles ou t. Let cool a bit and use a kinfe or fingers to remove the skin and stem, it should come off relatively easily. using a spoon or fingers, remove the seeds from the center, place all the butternut squash flesh into a blender. Add avocado, lime juice, cumin, chili/chipotle, and salt. blend well, using the milk or stock to reach a consistency slightly thicker than desired (the butter will thin it some more). Once it's blended well, pour into a larger sauce pan and heat over medium with the 1/2 stick of butter, stirring often, until just bubbly. you can thin it with more milk or stock if you desire during this step. Top and serve. Ours made about 3 mealsize bowls.