Butternut Squash Soup with Chipotle Cream (Fall Colors- Year Five: Volume 8; November, 2014)

Prep time: 15 min

Cook time: 1 hour, 30 min
Ready in: 1 hour, 45 min
Serves: 4- 8

Ingredients:
SOUP:

3 T. olive oil
1 medium butternut squash- halved lengthwise, seeds discarded
Salt

Pepper
1 medium onion- chopped
2 stalks celery- chopped
2 carrots- chopped
2 garlic cloves- minced
6 c. chicken broth
2 tsp. canned chipotle chili peppers in adobo- minced

CHIPOTLE CREAM:
1 tsp. canned chipotle chili peppers in adobo- minced
1/2 c. sour cream
Salt

Pepper

Directions:
- Preheat oven to 400
- Using 1 T. olive oil, grease sliced surface of squash
- Season with salt and pepper to taste
- Arrange on a baking sheet and roast until very tender, about 45 min
- While squash is roasting, in a small bowl, mix together chipotle cream's peppers and cream
- Season with salt and pepper to taste
- Cover and store in refrigerator until ready to serve soup
- Remove squash from oven and let cool
- In a large, heavy pot over medium-high heat, add onion, celery, carrot,  and remaining olive oil
- Season with a pinch of salt
- Sauté until just tender, about 10 min
- Add garlic and sauté for 2 min
- Scoop butternut squash flesh into pot and stir
- Add 4 c. chicken broth and bring to a boil
- Reduce heat to low, cover pot, and simmer until vegetables are very tender, about 30 min
- Turn off heat and, using an immersion blender, carefully puree soup until very smooth; if necessary, add more of the remaining stock to create desired consistency
- Mix chipotle peppers into soup
- Season with salt and pepper to taste
- Transfer soup to bowls
- Top each with a dollop of chipotle cream, and serve

*Jen found recipe here