Preheat oven to 400 degrees F.
Cut butternut squash in half and scoop out the seeds.
Brush the halves with 1 tablespoon of olive oil and sprinkle with salt.
Place on baking sheet, flesh side up, and roast for 40-50 minutes, until squash is tender.
Once cool enough to handle, scoop out the flesh from the skin.
In large soup pot, heat remaining 2 tablespoons of olive oil over medium-high heat.
Add onions and sauté until soft and translucent, about 5-7 minutes.
Add garlic and cook another minute, then season with salt.
Add broth to mixture along with spices, vegetable broth, apple cider vinegar, and chipotles in adobo sauce.
Bring to a simmer and let cook for 10-15 minutes.
Remove 1 cup of the broth and place in blender and add cream cheese. Puree until smooth.
Add remaining soup (broth and veggies) to the blender and puree until no chunks remain and soup is smooth.
*You could also do this with an immersion blender - just place cup of broth and cream cheese in a small bowl, puree it with immersion blender, and then add back to soup pot and use immersion blender to puree the rest of the soup. This step is so the cream cheese does not curdle in the hot broth.
Garnish with cilantro and green onions.Recipe by: Greens & Chocolate
