Directions

Soup

Preheat oven to 400 F. Halve squash lengthwise. Discard seeds and wash squash. Using 1 T. 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. Remove from oven and let cool. In a large, heavy pot over medium-high heat, add remaining olive oil, onion, celery, and carrots, then season with a pinch of salt. Sauté just until tender, about 10 minutes. Add garlic and sauté for 2 minutes. Scoop the butternut squash flesh into the pot and stir. Add 4 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 30 minutes.

Turn off heat and using an immersion blender, carefully puree the soup until very smooth, or puree in batches in a blender. If necessary, add more of the remaining stock to create desired consistency. Mix in 2 t. chipotle into soup and season with salt and pepper, to taste.

Chipotle Cream

In a small bowl, mix together 1 t. chipotle and sour cream. Season with salt and pepper, to taste. Transfer soup to bowls. Top each with a dollop of chipotle cream and serve. Note: unused portion of canned chipotle chiles in adobo sauce may be frozen on a cookie sheet and then stored in a plastic freezer bag for later use.

Dotty Diltz, Bristow, Ind.