Chipotle Butternut Squash Soup

Its a wonderful feeling when you have thrown together supper without having to visit a grocery store or open up a cookbook. It becomes one of those 'AHA' moments, and your so darn smitten with yourself you might as well pat yourself on the back. And you're right, your mother taught you good.

This was one of those nights. I perused through some favorite recipe-and-all-things-knowledgeable-gold mines and then set off on my merry way. Then this happened, and it was good if I say so myself. 

Chipotle Butternut Squash Soup

2 cups coarsely chopped leeks (from one giant leek, or two small), rinsed well

2 T olive oil

big pinch of salt

3 garlic cloves, coarsely chopped

1 chipotle pepper in adobo sauce (from a can), coarsely chopped

1 t adobo sauce (from chipotle can)

4 cups chopped butternut squash

2-3 cups vegetable broth

1/3 cup heavy cream

1. Heat olive oil in heavy bottomed soup pot. Saute leeks and pinch of salt until softened. 

2. Add garlic and chipotle plus adobo sauce. Cook for just another minute or so until fragrant. 

3. Tumble butternut squash into pot and add broth until squash is mostly covered. 

4. Let soup come to a simmer, cover and cook for about 10 minutes until squash is very tender. You can't really over cook this. Remove from heat and allow to cool for a few minutes.

5. Submerge your immersion blender into soup and puree until smooth. You can also use a regular blender, just make sure you leave the lid cracked so hot steaming soup doesn't blind you. 

6. Stir in heavy cream.

optional toppings: chopped olives, a swirl of adobo sauce in a bit of yogurt or sour cream, crumbled feta, chopped cilantro, or a drizzle of chili oil.