chipotle butternut squash soup

okay. it's ridiculously obnoxious to peel a squash. but, i promise you the rest of this recipe is a breeze. and quite tasty. here is a how-to picture tutorial on cutting a butternut squash.
this recipe calls for chipotle powder. do know it's quite different then chili powder. chipotle powder is made from smoke-dried jalapeños. chili powder is made from chilies. it's a distinctly different smoky flavor and packs a ton of heat. use it sparingly.

chipotle butternut squash soup
1 butternut squash (2- 2.5 lbs), peeled and cut in 2 in cubes
2 yellow onion, peeled and quartered
2 medium sized apples, peeled and cut in 2 in cubes
1/8 c olive oil
1/2 tsp black pepper
1/2 tsp kosher salt
1/8 tsp chipotle powder
4 c chicken or vegetable broth

1. preheat your oven to 400°.
2. combine squash, onion and apples in a bowl. toss with remaining ingredients (except for the broth) and spread on a foil lined baking pan. bake for 45 minutes.
3. pour broth into a stock pot. add squash, onion and apples. bring to a boil, reduce the heat and simmer on low heat for 10 minutes.
4. combine broth and squash mixture in a food processor. (do this in batches or you'll be wearing it)