Smoky Butternut Squash Soup

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   1. In a large pot, melt the butter. Add the onion and cook over moderate heat until softened.

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   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.

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   3. Puree the soup until smooth; season with salt and pepper.

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   4. In a ziplock bag, mix the creme fraiche 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.

* Per serving · 4 servings · Values may vary.

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