Chipotle Squash Pecan Soup

Ingredients

• 3 T olive oil or butter
• 1 C yellow onion , diced
• 3 cloves garlic , diced
• 3 oz tomato paste
• 5 lbs small winter squash , cooked (delicata or butternut are good)
• 2 C pecans , roasted and coarsely ground
• 8 C vegetable stock
• 1-2 chipotle chilis in adobo sauce , diced OR 1½ t chiptole pepper spice
• sea salt to taste

Instructions

1. Halve the squash and remove the seeds. Bake until tender and scoop out the flesh.
2. Roast and grind the pecans.
3. Sauté the onion and garlic in the oil until golden. Transfer to a stock pot, then add the tomato paste, cooked squash, stock, pecans, and chilis.
4. Simmer on med-low heat until warm. Use an immersion blender to blend together. For best flavor, allow to sit overnight.