We picked up our veggies from our local CSA today. We had in our box some butternut squash. My husband is not a big fan, so I wanted to find something he would like. He loves food with a good heat to it, so when I found this recipe today we thought we would try it. WOW, it is wonderful. This soup has a nice heat to it, but it is for sure a good twist on plain butternut squash. I got this recipe online.
1Preheat oven to 400 degrees. Using 1 tsp of the olive oil, grease the sliced side of the squash and season with salt and pepper, to taste. Arrange on baking sheet and roast until very tender, about 45 minutes. Remove from oven and allow to cool.
2In a large heavy pot over medium-high heat, add the remaining olive oil, onion, celery, and carrot, then season with a pinch of salt. Saute until just tender, about 10 minutes. Add the garlic and saute for 2 minutes. Scoop the butternut squash flesh into the pot and stir. 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.
3Turn 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. Mix in 2 teaspoons of the chipotle into the soup, and season with salt and pepper, to taste.
4In a small bowl, mix together 1 teaspoon of chipotle and the sour cream. Season the chipotle cream with salt and pepper, to taste. Transfer the soup to bowls. Top each with a dollop of chipotle cream and serve.