Acorn Squash Soup

2 - 3 acorn squash
1 medium onion diced
1 carrot diced
1 celery stalk diced
1 stick unsalted butter
2 cloves garlic diced
½ bottle Pinot Grigio
1 quart chicken stock
1 pint heavy whipping cream
puree of Chipotle
whipping cream
salt & pepper

• Preheat oven to 350
• Half the squash, scoop out seeds, brush cut side with olive oil
• Roast face down on baking sheet until soft – 45 min
• Cool slightly and scoop out flesh add to pot
• While the squash is roasting Sauté the onion, carrot & celery in the butter until soft
• Add garlic and sauté additional minute
• Add wine and simmer until slightly reduced
• Add chicken stock and squash
• Bring to a boil then reduce to a simmer
• Simmer partially covered until squash is quite soft - an hour or more
• Remove from heat and cool slightly
• Puree in blender or food processor
• Push mixture through a china cap or a strainer - discard solids
• Return to soup pot and whisk in heavy whipping cream
• Bring to back to heat and serve with French bread and garnish with Chipotle infused whipping cream