Butternut Squash Soup with Chipotle Sour Cream

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I’ve been on a butternut squash kick lately.  Les and my daughter loved the Winter Vegetable Stew with Moroccan Spices, and I made some butternut squash soup with theleftover squash. Then I bought another butternut squash from the store a fewweeks ago.  I had intentions ofmaking something new with it, but as sometimes happens, I didn’t get around tousing the squash that week. It sat forgotten and ignored on my counter waiting for me to use it.
I hate to throw out food, so I was glad when my boss toldme about some butternut squash soup with chipotle peppers she’d had.  I was inspired!  I could use my sad and lonely squash,and I had everything else I needed in the pantry.  I could make dinner without going to the store.  I love when I don’t have to go to thestore!
I made the butternut squash soup last Saturdaynight for dinner, and I don’t recommend the following technique (at least the part my husbandhelped with), but it's how I tested the soup.  I started the soup a little late Saturday afternoon, and after the step where I boiled thevegetables until they were tender, I took the soup off the heat, and and set itaside.  My son and I rushed off tomass where he was was altar serving that evening.  Les came home from work while we were at church, and I guesshe was hungry, because when we got home he confessed he’d had a bowl of thesoup that was on the stove. Really!?!  The soup wasn’tfinished.  It was really chunky, and it wasn't seasoned correctly.  Les said he liked the soup the way itwas.  I completed the soup with his portion missing from the pot. The soup was delicious despite the change.
Butternut Squash Soup with Chipotle Sour Cream is silkysmooth with rich flavor from the chicken broth and chipotle peppers.  I made the soup as written with chickenbroth (it’s what I had on hand), but I think it would be delicious withvegetable broth too.  Les said he liked hisextra chunky soup, but I know he liked the smooth, and properly seasoned soup better.

Butternut Squash Soup with Chipotle Sour CreamAdapted from foodnetwork.comPrintable Recipe 3 tablespoons olive oil, divided1 medium butternut squash, washed, halved lengthwise andseededKosher saltfreshly ground black pepper1 medium onion, chopped2 stalks celery, chopped2 medium carrots, chopped2 cloves garlic, minced6 cups chicken broth, divided2 teaspoons minced chipotle peppers in adobo
Chipotle Sour Cream1 teaspoon minced chipotle peppers in adobo1/2 cup sour creamkosher saltfreshly ground black pepper
Preheat the oven to 400°F.  Arrange the squash cut side up on a baking sheet.  Brush the cut side of the squash with 1tablespoon of olive oil, and sprinkle with salt and pepper.  Roast squash until browned and verytender, about 45 minutes.  Removefrom the oven and let cool.
In a Dutch oven over medium heat add the remaining oliveoil, onion, celery and carrot. Season the mixture with a pinch of salt.  Cook the vegetables until they start to soften, about 10minutes.  Add the garlic and cookuntil fragrant, about 1 minute. Using a spoon, scoop the flesh of the butternut squash away from theskin, and add it to the softened vegetables.  Add 4 cups of the chicken broth and bring to a boil.  Reduce the heat and simmer until thevegetables are very tender, about 30 minutes.
Take the soup off the heat and blend it with an immersionblender until it is completely blended and smooth.  Add the remaining chicken broth to achieve the desiredconsistency.  Mix in 2 teaspoons ofthe chipotle pepper and adjust the seasoning by adding salt and pepper totaste.
In a small bowl, mix together 1 teaspoon of chipotlepepper and the sour cream.  Seasonto taste with salt and pepper. Serve the soup with a dollop of chipotle sour cream on top.