Mexican Winter Squash Soup-Martha Stewart Living
| Yield: | 8 Servings |
| Categories: | Mexican, Vegetables, Soups |
| 2 | lb | Butternut squash |
| 6 | c | Basic Chicken Stock |
| 1 1/2 | tb | Unsalted butter |
| 3 | c | Chopped leeks, white and light-green parts only |
| 3/4 | ts | Salt |
| 1/2 | ts | Minced garlic |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Pure chile powder (not the blended type) |
| 1 | c | Canned crushed tomatoes |
| 1 | -2 chipotle peppers canned in adobo, seeds and ribs removed, minced | |
| 2 | Cilantro bottoms (bottom 2 inches with roots attached), rinsed | |
| Freshly ground pepper | ||
| 8 | ts | Sour cream |
| 3 | tb | Finely chopped cilantro leaves |
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