Butternut Squash Soup With Chipotle Cream

Well I am still very miserable today.  I thought soup would be good for me, but I really don't care for chicken soup.  This soup is one I do like very much.  The boy, surprisingly, LOVES it.  I do make one change, I make the chipotle cream with the lion's share of the peppers and the soup more mild, so every taste can heat it up as they like.  (I'm thinking specifically of the baby who, while can take a little heat, doesn't want too much.  If you want to make it vegetarian, switch out the stock.  I used chicken because I'm sick.  I love the idea of it being a cool little shooter in a glass as an appetizer!  

Butternut Squash Soup With Chipotle Cream
6 Servings

3 T  olive oil,divided
1    medium butternut squash halved lengthwise, seeds discarded, wash
Salt and freshly ground black pepper
1    medium onion,chopped
2    stalks celery,chopped
2    carrots,chopped
2    garlic cloves,minced
6 c  chicken broth,divided
2 t  minced canned chipotle chiles in adobo
Chipotle Cream
1 t  minced canned chipotle chiles in adobo
1/2 c  sour cream
Salt and freshly ground black pepper
[Note: . A chipotle chile is a smoked, dried jalapeno. They can be
found dried, pickled or canned "in adobo" which is a sauce made with
ground chiles,  herbs, vinegar and spices. The sauce   tends to be more
mild than the chipotles themselves and can be used in place of them to
reduce the heat in a  dish. Dried or canned chipotles are easily found
in most   supermarkets.  Cook's Notes: Serve this hearty bisque for
dinner on a cool autumn night,  or pour it into individual shot glasses
for a savvy appetizer.    ]
Preheat the oven to 400 degrees F.
Using 1 tablespoon of the olive oil, grease the sliced surface of the
squash and season with salt and pepper, to taste. Arrange on a baking
sheet and roast until very tender, about 45 minutes. Remove from the
oven and let cool.
In a large heavy pot over medium-high heat, add the remaining olive oil,
onion, celery, and carrot, then season with a pinch of salt. Saute
until just tender, about 10 minutes. Add the garlic and saute for 2
minutes. Scoop the butternut squash flesh into the pot and stir. Add 4
cups of the chicken broth and bring to a boil. Reduce the heat to low,
cover the pot, and simmer until the vegetables are very tender, about
30 minutes.
Turn off the heat and using an immersion blender, carefully puree the
soup until very smooth. If necessary, add more of the remaining stock
to create desired consistency. Mix in 2 teaspoons of the chipotle into
the soup, and season with salt and pepper, to taste.
In a small bowl, mix together 1 teaspoon of chipotle and the sour cream.
Season the chipotle cream with salt and pepper, to taste. Transfer the
soup to bowls. Top each with a dollop of chipotle cream and serve.

Oh and a P.S. I consider this easy becasue the squash can be roasted ahead of time and then it all is thrown together quickly!