INGREDIENTS
- 2 tablespoons unsalted butter
- 1 large white onion, finely chopped
- One 3-pound butternut squash, peeled and diced (8 cups)
- 1 medium canned chipotle in adobo, chopped
- 7-8 cups low-sodium broth
- 1 tablespoons honey
- Salt & Pepper
- 1 cup crème fraîche or greek yogurt
- 1/4 cup finely chopped chives, plus more for garnish
PREPARATION
1. In a large pot, melt the butter. Add the onion and cook over moderate heat until softened.
2. 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 well-cooked, about 40 minutes.
3. Puree the soup until smooth; season with salt and pepper.
4. In a ziplock bag, mix the crème fraîche or yogurt with the 1/4 cup of chives by kneading the bag a bit. Add a pinch of salt to taste. Cut a small hole in the corner of the bag and squeeze a swirl of the chive cream over each bowl of soup. Sprinkle a pinch of chives on top and serve.