Chipotle butternut squash soup

When my stomach is upset, one of my "go-to" dish is soup. I particularly enjoy this butternut squash soup on a cold winter night or in the fall.

You can omit the chipotles and replace with maple syrup and bacon (though not too often!), or you can add cinnamon.

This soup can be cooked in a large batch and frozen.

Ingredients

• 1 butternut squash
• 1 sweet potato, diced (you can omit it) 
• 1 large carrot, chopped
• 2 chipotles in adobo sauce
• 1-2 cloves of garlic
• 3 cups fat free, sodium free, gluten free chicken broth
• 1 onion, diced
• 1 tablespoon butter
• freshly ground pepper, to taste
• optional: 1 tablespoon plain fat-free greek yogurt per serving (for garnish)
• optional: ground cinnamon

Preparation

1. Preheat oven to 400 F. Place the butternut squash on a cookie sheet and bake for approximately 45 minutes. When done, cut it in half, scoop out the seeds, and dice it. 
2. Melt the butter in a pot, over medium heat. Add the garlic. Cook for about 1 minute, until aromatic. 
3. Add the onion, carrot, sweet potato and squash. Season with freshly ground pepper. Cook until lightly browned (about 5 minutes) 
4. Add enough chicken broth to cover the vegetables. Add in the chipotles. Bring to a boil. Then, reduce heat, cover and let simmer for 30-35 minutes or until the vegetables are tender. 
5. Transfer the mixture to the blender or use an immersion blender, and blend until smooth. If it's too thick, add some of the remaining stock until the desired consistency is achieved.