Recipes Smoky Butternut Squash Soup 5.0 (5,363) 2 Reviews 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. By Grace Parisi Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 30 mins Total Time: 1 hrs Yield: 8 Ingredients 2 tablespoons unsalted butter 1 medium onion, finely chopped One 3-pound butternut squash, peeled and diced (8 cups) 1 small canned chipotle in adobo, chopped 7 cups chicken or turkey stock or low-sodium broth 2 tablespoons honey Salt 1 cup crème fraîche 1/4 cup finely chopped chives, plus more for garnish Directions 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. Puree the soup until smooth; season with salt. 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. Rate it Print