Butternut Squash Ancho Chile Bisque – Fustini's Oils & Vinegars

Ingredients

• 2 Butternut squash, peeled, deseeded and cubed
• 3 Granny Smith Apples, 2 cored & sliced thin, 1 for garnish.
• 1 Baking Potato, peeled and diced medium
• 1 ancho chili, re-hydrated in hot water, drained
• ½ Yellow onion sliced thin
• 2 Tbsp chopped fresh garlic
• 2 bay leaves
• 1/4 cup Fustini's Blood Orange Olive Oil
• Chicken stock or vegetable stock - approximately 4 cups
• Heavy Cream
• Chipotle pepitas for garnish
• 2 Tbsp Fustini's Chipotle olive oil
• 2 cups raw pumpkin seeds
• 1 Tsp fine sea salt