INGREDIENTS
2
medium butternut squash
1 tbsp
olive oil
2
medium stalks celery
1
medium onion
1 tsp
ground cumin
1/4 tsp
chipotle chile powder
salt and pepper
2 cans
chicken broth (3 1/2 cups)
2 cups
water
Roasted salted pumpkin seeds (pepitas) and fresh chives for garnish