4 T butter
1 yellow or sweet onion
1 large butternut squashed, peeled and diced
4 cups chicken stock
2 chipotle peppers,(canned in adobo sauce) (or more to taste)
1 T + kosher salt
2 cups heavy cream
1/2 tsp nutmeg
black pepper
Melt butter in stock pot. Add onions and squash. Cover and cook on low for 15 minutes, stirring often. Add peppers, stock, and salt. Cook until squash is tender (approximately 15 minutes more, depending on size of squash chunks). Blend with immersion blender or in food processor until smooth. Return soup to heat and add cream, nutmeg, and black pepper. Cook on low for 5 more minutes.