Smoky Butternut Squash Soup

Ingredients:

2 tablespoons unsalted margarine
1 medium onion, finely cleaved
One 3-pound butternut squash, stripped and diced (8 cups)
1 little canned chipotle in adobo, chopped
7 cups chicken or turkey stock or low-sodium soup
2 tablespoons honey
Salt
1 cup crème fraîche
1/4 cup finely slashed chives, in addition to additional for embellish

Method:

1. In an enormous pot, dissolve the margarine. Include the onion and cook over moderate warmth until relaxed. Mix in the squash and chipotle and cook for 1 moment. Include the stock and nectar and heat to the point of boiling. Stew until the squash is delicate, around 30 minutes.

2. Puree the soup until smooth; season with salt.

3. In a little microwave-safe bowl, mix the crème fraîche with the 1/4 cup of chives. Microwave until simply softened, 30 seconds. Serve the soup with a twirl of chive cream and a sprinkling of chives.