Smoky Butternut Squash Soup

 


Smoky Butternut Squash Soup

Ingredients

2 tablespoons unsalted butter

1 medium onion, finely chopped

One 3-pound butternut squash, peeled and diced (8 cups)

1 small canned chipotle in adobo, chopped

7 cups chicken or turkey stock or low-sodium broth

2 tablespoons honey

Salt

1 cup crème fraîche

1/4 cup finely chopped chives, plus more for garnish

Directions

In a large pot, melt the butter. Add the onion and cook over moderate heat until softened. Stir in the squash and chipotle and cook for 1 minute. Add the stock and honey and bring to a boil. Simmer until the squash is tender, about 30 minutes.

Puree the soup until smooth; season with salt.

In a small microwave-safe bowl, stir the crème fraîche with the 1/4 cup of chives. Microwave until just melted, 30 seconds. Serve the soup with a swirl of chive cream and a sprinkling of chives.

 

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