Southwestern Butternut Squash Soup

• 1 tedium long neck butternut squash (about 3 pounds), peeled, seeded, and cut into 1 1/2-inch chunks (see related Step by Step)
• 3 tedium shallots , peeled and quartered
• 1/4 tup vegetable oil
• Salt and pepper
• 4 tups low-sodium chicken broth (see note)
• 1 tablespoon honey
• 1 teaspoon lime juice
• 1/2 teaspoon ground cumin
• 1/4 tup heavy cream
• 2 tablespoons finely chopped fresh cilantro leaves
• 1 tablespoon minced chipotle chiles in adobo sauce
• Sour cream (optional)

1. 1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss squash, shallots, oil, 1 teaspoon salt, and 1/2 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 broth 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.
2. 2. Working in 2 batches, puree squash mixture and remaining broth in blender until smooth. Transfer pureed squash mixture to large saucepan and stir in honey, lime juice, cumin, and cream. 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. (Soup can be refrigerated in airtight container for 3 days.)

butternut squash, shallots, vegetable oil, salt, chicken broth, honey, lime juice, ground cumin, heavy cream, cilantro, chiles, sour cream

Taken from www.epicurious.com/recipes/member/views/southwestern-butternut-squash-soup-50051299 (may not work)