Butternut Squash Soup With Chipotle Cream Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
133
FAT
35%
CHOL
5%
SOD
6%

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Ingredients for 6 servings

2 carrots, chopped

1 medium onion, chopped

2 teaspoons minced canned chipotle chiles in adobo

2 garlic cloves, minced

6 cups chicken broth, divided

Salt and freshly ground black pepper

1/2 cup sour cream

1 teaspoon minced canned chipotle chiles in adobo

1 medium butternut squash, halved lengthwise, seeds discarded, washed, and reserved

3 tablespoons olive oil, divided

2 stalks celery, chopped

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