Roasted Butternut Squash And Garlic Soup

Preheat the oven to 350 degrees F.

Peel the squash. Slice in half lengthwise and remove stringy pulp and seeds with a serrated spoon or melon baller. Cut into 1-inch-thick slices.

In a roasting pan, combine the squash and garlic. Drizzle the olive oil over and stir until well coated. Add the water. Roast in the center of the oven, stirring occasionally, until the squash and garlic are soft and caramelized, about 60 minutes. Add a bit more water if the squash begins to burn. Cool slightly.

While the squash is roasting, combine the chipotle puree with the sour cream. Add 1/4 teaspoon salt. Refrigerate until ready to use.

In a blender, puree half the squash and garlic with 1 cup of the broth. Repeat with remaining squash mixture and another cup of broth.

Transfer the squash puree to a large saucepan. Add 2 cups of the remaining broth and salt and pepper to taste. Bring to a simmer over medium heat and stir to blend.

Watch that the soup doesn't scorch. Add remaining broth if necessary to thin to desired consistency. Taste and adjust seasonings.

To serve, ladle the soup into individual soup bowls and garnish with the chipotle cream.

* As an option, look for the peeled and cubed squash available in some produce sections.

** Roasting tames the whole cloves of garlic; this is the correct number.

The soup may be prepared up to 2 days ahead, covered and refrigerated. Reheat gently. Do not boil.