Adapted from Martha Stewart Magazine
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 small leek, white and pale-green parts only, thinly sliced and rinsed well
1 tart green apple, such as Granny Smith, cored, peeled, and cut into 1-inch chunks
1 celery stalk, thinly sliced
1 teaspoon finely grated fresh ginger
2 pounds sweet potatoes, peeled and cut into 1-inch cubes or butternut squash
6 cups chicken stock
1 small can chipotle chile in adobo sauce (made by Roland)
1/4 cup white wine
Coarse salt and freshly ground pepper
1/2 cup salted and toasted pumpkin seeds
Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile. Add white wine and boil for 5 minutes.
With an immersion blender, puree until smooth. Season with salt and pepper. Sprinkle with pumpkin seeds before serving.