Roasted Butternut Squash Soup with Apples and Chipotle - Rick Bayless

Ingredients

• 1/4 cup olive oil
• 3 teaspoons ground cinnamon, (preferably Mexican cinnamon), divided use
• 1/2 teaspoon ground cumin
• Salt
• 1 large (about 5 pounds) butternut squash, split in half lengthwise, seeds removed and discarded
• 2 large carrots, diced
• 1 large white onion, diced
• 2 firm, cooking apples, like Granny Smith, peeled, cored and quartered
• 2 1/2 quarts chicken broth
• 3 to 4 canned chipotle chiles en adobo, seeds scraped out, roughly chopped
• 6 tablespoons unsalted butter, cubed
• 1/2 teaspoon chipotle powder
• 1 tablespoon sugar
• About 10 ounces firm-textured day-old bread, crusts removed, cut into 1-inch cubes (7 cups)