Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 chipotle pepper in adobo sauce (use half if you want it milder)
• 4 cups vegetable or chicken broth
• 1 cup coconut milk (or heavy cream)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 cup sour cream or Greek yogurt
• 2 tablespoons fresh lime juice
• 2 tablespoons cilantro, chopped
• Pinch of salt

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened (about 3-4 minutes).
3. Stir in the cumin, smoked paprika, and chipotle pepper (adjust the amount to your spice preference). Cook for 1-2 minutes to let the flavors develop.
4. Add the roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.
5. Using an immersion blender (or a regular blender in batches), carefully blend the soup until smooth and creamy. Stir in the coconut milk (or cream) and season with salt and pepper to taste. Simmer for another 5 minutes.
6. In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, chopped cilantro, and a pinch of salt. Adjust lime juice or cilantro as needed.
7. Ladle the bisque into bowls and drizzle with cilantro lime cream on top. Garnish with extra cilantro if desired.