Butternut Squash Chipotle Soup
- Olive oil
- 2 cloves garlic, minced
- 2 tsp chipotle in adobo, finely chopped
- 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
- 2 cups chicken stock plus more as needed
- 1/2 cup heavy cream OR half-and-half
Heat enough olive oil to coat a soup pot over medium-low heat. Add garlic and chipotle and cook, stirring frequently, for 1 to 2 minutes. Add squash, 1 cup chicken broth and generous pinch of salt. Bring to a simmer, then reduce heat to low, cover, and cook 15 to 20 minutes or until squash is tender. Blend (stick blender) squash mixture, add the cream and blend until smooth and creamy. Heat through. If soup is too thick, add more chicken broth. Makes 2 generous servings.