Butternut Squash Soup with Chipotle Sauce

Ingredients:

• 1 medium butternut squash (cut in half, remove seeds, rinse)
• 3 tbsp olive oil, in portions
• Salt and freshly ground black pepper
• 1 medium onion, chopped
• 2 chopped celery stalks
• 2 chopped carrots
• 2 crushed cloves of garlic
• 6 cups chicken broth, divided into portions
• 2 teaspoons crushed canned chipotle chili peppers in adobo sauce*

Preparation:

1. Preheat oven to 205°C.
   
   Brush the cut side of the pumpkin with 1 tablespoon of olive oil and season with salt and pepper to taste. Place on a baking sheet and roast until tender, about 45 minutes. Remove from the oven and let cool.
2. In a large heavy skillet set over medium-high heat, add the remaining olive oil, onion, celery and carrots, and sprinkle with a pinch of salt.
   
   Cook until softened, about 10 minutes. Add the garlic and cook for 2 minutes. Scrape the butternut squash flesh into the pan and stir.
   
   Add 4 cups of chicken broth and bring to a boil. Reduce heat to low, cover, and simmer until the vegetables are very tender, about 30 minutes.
3. Turn off the heat and gently purée the soup with an immersion blender until smooth. If necessary, add more of the remaining broth until the desired consistency is reached. Stir 2 teaspoons of chipotle pepper into the soup and season with salt and pepper to taste.
4. In a small bowl, combine 1 teaspoon of chipotle pepper with sour cream. Season the sauce with salt and pepper to taste. Ladle the soup into bowls, spooning a dollop of sauce into each, and serve.
   
   Cooking tips: Make this spicy creamy soup for lunch or on a cool autumn evening. Or ladle it into short glasses and serve as a unique appetizer.