SOUTHWESTERN BUTTERNUT SQUASH SOUP

Adapted from Epicurious.com

1 small Winter Squash, peeled, seeded, and cut into 1 1/2-inch chunks
1/2 Onion, peeled and quartered
1/4 cup vegetable oil
Salt and pepper
2 cups vegetable stock
1 Tbls. honey
1 tsp. lime juice
1/2 tsp. ground cumin
1/4 cup half ‘n’ half
1 Tbls. finely chopped fresh cilantro
1 Tbls. minced chipotle chiles in adobo sauce

Adjust oven rack to middle position and heat oven to 450 degrees. Toss squash, onion, oil, 1 teaspoon salt, and ½ teaspoon pepper in large bowl, then arrange in single layer in large roasting pan. Roast, stirring occasionally, until vegetables are golden brown and softened, about 45 minutes. Add 1/2 cup stock to pan and scrape up any browned bits with wooden spoon. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 minutes. Working in 2 batches, puree squash mixture and remaining broth in blender, or food processor until smooth. Transfer pureed squash mixture to large saucepan and stir in honey, lime juice, cumin, and half ‘n’ half. Bring soup to simmer over medium-low heat, adding 1/4 cup water at a time as necessary to adjust consistency. Just prior to serving, stir in cilantro and chiles. Serve with dollop of sour cream, if desired. Serves 4