• 3T olive oil
• 1 med. onion-chopped
• 2 celery stalks-chopped
• 2 garlic cloves- minced
• 1T chopped chipotlesin adobo
• 1 med. butternut squash-cubed
• 4-6c vegetable broth
• 1/2 tsp. salt
• 1/4 tsp. pepper

Heat oil. Saute onion and celery (3-4mins). Add garlic and chipotlesin, cook (1-2mins). Add squash and vegetable broth. Bring to boil. Add salt and pepper. Reduce heat and simmer (20-30mins) until squash is tender. Puree soup.