© Christina Holmes
Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 8

This creamy soup gets a little smoky heat from canned chipotle chiles in adobo sauce, but then gets cooled down with a swirl of crème fraîche. Slideshow: More Incredible Soup Recipes

How to Make It

Step 1    

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.

Step 2    

Puree the soup until smooth; season with salt.

Step 3    

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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