Easy Chipotle Butternut Squash Soup

Serves 6

• 3 lbs frozen, diced butternut squash
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 stalks celery, diced
• 1/2 cup carrot matchsticks, chopped
• 1 medium apple, diced
• 2 cloves garlic, minced
• 8 cups low sodium chicken broth, your favorite brand
• 1/2 teaspoon kosher salt
• 2 tablespoons honey
• 1/4 teaspoon ground black pepper
• 1-2 teaspoons pureed chipotle in adobo*

Garnish

• 1/2 cup sour cream
• 1 teaspoon pureed chipotle in adobo

Directions

Saute the onion, celery, and carrots in a Dutch oven until tender, about five minutes over medium high heat. Season with salt and pepper. Add the apple and garlic, cooking for another two minutes. Stir in the chipotle in adobo, honey and chicken broth. Start with one teaspoon of the chipotle in adobe and taste until you get the level of heat you like. Bring to a boil and reduce to simmer. Simmer for 30 minutes until the squash is tender.

Using an immersion blender, puree the soup until smooth. Taste and season with additional salt, pepper, and chipotle in adobo, if necessary. Keep warm until ready to serve. Meanwhile, mix the sour cream and remaining chipotle in adobo together. Top each bowl of soup with a dollop of the chipotle cream when serving.

*Be cautious in adding the chipotle in adobo. A little goes a long way.