4 cups cubed butternut squash
1 medium sized onion
2 stalks celery
2 medium, peeled carrots
2 large cloves garlic
1 can chipotle peppers
1 bunch fresh cilantro
8 ounces sour cream
1 container chicken or vegetable stock
1/2 tsp ground cinnamon
1/8 tsp ground clove
1 tsp ground cumin
You can buy already peeled and cubed butternut squash if you like or carefully peel and cube your own, you're looking for about 4 cups total.
Get started by sauteing 1 medium sized diced onion, 2 ribs of diced celery and 2 medium peeled and thinly sliced carrots in a splash of vegetable oil to soften.
Once the onion has softened up, add 2 large minced cloves of garlic and cook that along for a minute.
Then add the 4 cups of cubed butternut squash, 1/2 tsp ground cinnamon, 1/8 tsp ground clove and 1 tsp ground cumin, stir that, then add just enough chicken or vegetable stock to cover.
Bring it up to a simmer and let it cook along until the squash is nice and soft.
Chipotle peppers are smoked jalapeno peppers and you can buy them canned in adobo sauce and you'll want to deseed and finely mince one medium pepper and add that to 8-ounces of sour cream.
Taste that and make it spicier if you want and you'll also need to rough chop a handful of fresh cilantro if you're using it.
Once the squash is nice and soft, use a hand blender to puree it until it's nice and smooth...adding more chicken or vegetable stock if you need to.
Then season it to taste and serve it up with a dollop of the chipotle sour cream and a sprinkling of chopped fresh cilantro.