Smoky Butternut Squash Soup

1. 1

   In a large pot, melt the butter.

2. 2

   Add the onion and cook over moderate heat until softened.

3. 3

   Stir in the squash and chipotle and cook for 1 minute.

4. 4

   Add the stock and honey and bring to a boil.

5. 5

   Simmer until the squash is tender, about 30 minutes.

6. 6

   Puree the soup until smooth; season with salt.

7. 7

   In a small microwave-safe bowl, stir the creme fraiche with the 1/4 cup of chives.

8. 8

   Microwave until just melted, 30 seconds.

9. 9

   Serve the soup with a swirl of chive cream and a sprinkling of chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.