Butternut Squash and Apple Soup with Chipotle Crema and Pepitas | James Beard Foundation

Ingredients

• 2 pounds butternut squash (about 2 medium squashes)
• 5 tablespoons unsalted butter, divided
• Pinch of allspice
• 2 tart green apples, peeled, cored, and diced
• 1 leek, white part only, washed and thinly sliced (about 1 cup)
• 1 cup chopped white onion
• 1 tablespoon chopped fresh sage
• 4 cups chicken or vegetable stock, heated
• 1 1/2 cups apple cider, heated
• 1 cup crème fraîche
• 1 tablespoon adobo from a can of chilies in adobo
• 1/2 cup pepitas
• Kosher salt to taste
• Freshly ground black pepper, to taste