Butternut Squash Soup with Chipotle Cream

Ingredients

• 1 medium butternut squash washed halved lengthwise
• 1 teaspoon chipotle chiles in adobo canned minced
• 2 teaspoons chipotle chiles in adobo canned minced
• 2  carrots chopped
• 2 stalks celery chopped
• 6 cups chicken broth divided
• 2  garlic cloves minced
• 3 tablespoons olive oil divided
• 1 medium onion chopped
• 6 servings salt and pepper black freshly ground
• 0.5 cup cup heavy whipping cream sour

Equipment

• bowl
• baking sheet
• oven
• pot
• immersion blender

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. Using 1 tablespoon of the olive oil, grease the sliced surface of the squash and season with salt and pepper, to taste. Arrange on a baking sheet and roast until very tender, about 45 minutes.
4. Remove from the oven and let cool.
5. In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt.
6. Saute until just tender, about 10 minutes.
7. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir.
8. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.
9. Turn off the heat and using an immersion blender, carefully puree the soup until very smooth. If necessary, add more of the remaining stock to create desired consistency.
10. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.
11. In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste.
12. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.