| 1 | tb | Olive oil |
| 1 | | Onion; chopped |
| 2 | | Stalks celery; chopped |
| 1 | | Carrot; chopped |
| 3 | | Cloves garlic; finely chopped (1 tb.) |
| 1/2 | | Scotch Bonnet chile (or other very hot fresh chile); seeded and finely chopped |
| 5 | c | Defatted reduced-sodium chicken stock |
| 1 1/2 | lb | Calabaza or Butternut squash; peeled; seeded and cut into 1" pieces (4 cups) |
| 1/4 | c | Finely chopped fresh parsley |
| 2 | | Bay leaves |
| 2 | | Sprigs fresh thyme or 1 tsp. dried thyme leaves |
| 1 | tb | Brown sugar; plus more to taste |
| 1/2 | c | Reduced-fat sour cream; plus 3 tb. for garnish |
| | Salt & freshly ground black pepper |
| | Chopped chives or scallions for garnish |
| 1/4 | ts | Ground red pepper (Cayenne) for garnish |
