Southwestern Butternut Squash Soup

We tried this recipe out last week and it is fantastic! I love squash soup anyway and the spicy kick is amazing. It's from Cook's Illustrated.

1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1 1/2-inch chunks
3 medium shallots , peeled and quartered
1/4 cup vegetable oil
Salt and pepper
4 cups low-sodium chicken broth
1 tablespoon honey
1 teaspoon lime juice
1/2 teaspoon ground cumin
1/4 cup heavy cream
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon minced chipotle chiles in adobo sauce
Sour cream (optional)
1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss squash, shallots, 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 ½ 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. 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 ¼ 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.)

We didn't use the sour cream and it was great without it. Probably even better with it. I highly encourage you to try!