Butternut Squash Soup

A recipe for 6-8 servings

2 pounds total of butternut squash, acorn squash, pumpkin halved and seeded

½ cup sweet onion, chopped
2 cloves of garlic
1 chipotle pepper
1 tablespoon fresh ginger
1 bay leaf
1 pinch cumin
1 pinch nutmeg
1 pinch cayenne pepper
4 chicken or vegetable stock
Salt and pepper to taste
Toasted Pumpkin seeds
8 teaspoons light sour cream
Season to taste with crushed red pepper and lemon juice

In a heavy sauce pot set over medium heat cover the squash, onion, garlic, chipotle pepper, bay leaf and remaining spices with the chicken stock. Cook the mixture until the squash is tender. Remove the chipotle pepper and bay leaf. Carefully add the mixture to a food processor and work till a smooth texture is achieved adding more stock to thin the consistency and finish the seasoning to taste with salt and pepper. Serve warm garnished with a teaspoon of sour cream and a few pumpkin seeds