Ingredients

2 lb Butternut squash
6 c. Basic Chicken Stock
1 1/2 Tbsp. Unsalted butter
3 c. Minced leeks, white and light-green parts only
3/4 tsp Salt
1/2 tsp Chopped garlic
1/2 tsp Grnd cumin
1/4 tsp Pure chile pwdr (not the blended type)
1 c. Canned crushed tomatoes
1 x -2 chipotle peppers canned in adobo, seeds and ribs removed, chopped
2 x Cilantro bottoms (bottom 2 inches with roots attached), rinsed Freshly grnd pepper
8 tsp Lowfat sour cream
3 Tbsp. Finely minced cilantro leaves

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Mexican Winter Squash Soup Martha Stewart Living

Servings: 8

1. Rinse squash, trim ends, cut in half lengthwise, and throw away strings and seeds. Put into a saucepan with stock, cutting again if necessary, to make squash fit into pan. Bring to a boil, reduce heat to low, and simmer, covered, till just tender, about 20 min. Remove squash, and when it is cold sufficient to handle, cut away skin with a small, sharp knife and chop flesh into roughly 1-inch squares.
2. In a large, heavy-bottomed 3-qt saucepan, hot butter over medium-low heat. Add in leeks and 1/4 t salt, and cook till tender, about 45 min.
Add in garlic, cumin, and chile pwdr, and cook for 1 minute.
3. Add in reserved squash and stock, tomatoes, chipotles, cilantro bottoms, remaining salt, and pepper to taste, and bring to a boil. Cook over low heat for 30 min. Puree in a blender or possibly food processor.
4. Return soup to saucepan and through. Garnish each serving with a tea- spoon of lowfat sour cream and minced cilantro.