Roasted Butternut Squash Soup with Apples and Chipotle - Rick Bayless
INGREDIENTS
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1/4cup olive oil
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3teaspoonsground cinnamon, (preferably Mexican cinnamon), divided use
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1/2teaspoon ground cumin
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Salt
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1large (about 5 pounds) butternut squash, split in half lengthwise, seeds removed and discarded
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2large carrots, diced
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1large white onion, diced
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2 firm, cooking apples, like Granny Smith, peeled, cored and quartered
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2 1/2quarts chicken broth
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3 to 4canned chipotle chiles en adobo, seeds scraped out, roughly chopped
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6tablespoons unsalted butter, cubed
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1/2teaspoon chipotle powder
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1tablespoon sugar
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About10 ounces firm-textured day-old bread, crusts removed, cut into 1-inch cubes (7 cups)
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