This soup provides a creamy, spicy note without a lot of extra fat --- or guilt

When it’s cold outside this soup satisfies my wish for comfort in a bowl. Easy to put together, this bright orange puree has lots of interesting flavor notes.

Roasting the squash brings out its inherent sweetness by lightly caramelizing it. (Once you roast squash you may never cook it any other way.) Use a sheet pan that has been lined with parchment paper for easy cleanup.

Fresh thyme leaves add an herbal flavor layer, and the chipotle sour cream provides a creamy, spicy note without a lot of extra fat. Many soups call for cream in the base; this rendition gets its creamy texture from blending the vegetables and stock so you can enjoy it guilt-free. Serve this in small soup cups.

Tasty tips

• Look for a ripe butternut squash and carefully peel it with either a sharp knife or a serrated peeler. Scoop out the seeds, and cut it into small pieces.
• The crispy onion rings can be found in the canned vegetable department of your grocery store.
• If you are strapped for time, pick up a 2-pound package of peeled and cut-up squash.
• If you don’t have crispy onions, garnish with chopped parsley, chives or thyme.

Roasted Butternut Squash Soup with Chipotle Cream and Crispy Onions

SERVINGS: 4 to 6

For the soup:
• 2 pounds peeled butternut squash, cut into 1-inch pieces

• 1 medium leek, light green and white part only, cleaned and sliced into thin rings

• 1 teaspoon finely chopped fresh thyme

• Salt and pepper

• 2 tablespoons olive oil

• 5 cups vegetable or chicken stock

For the chipotle sour cream:

• 1/2 cup sour cream

• 1 to 2 teaspoons chipotle Tabasco sauce, or to taste

• 2 teaspoons lime juice

• Salt

To serve:

Canned crispy onions

1. Preheat the oven to 425 F.

2. In a large bowl, combine squash, leek, thyme, salt, pepper and olive oil; toss to coat. Spoon mixture onto a parchment lined sheet pan, spreading the vegetables out to a single layer. Roast vegetables 35 to 40 minutes, moving them around with a spatula once, until lightly caramelized. Watch carefully to avoid burning the squash.

3. Remove baking sheet from oven and place the vegetables in a blender with a cup of chicken stock. Puree. Add remaining chicken stock and process the soup until smooth. Or transfer to a saucepan and add the stock slowly while using an immersion blender to puree the soup. Taste for seasoning. Place in saucepan until serving. (If doing ahead, place in bowl, cover and refrigerate.)

4. In a small bowl, mix together sour cream with Tabasco sauce, lime juice and salt. Taste for seasoning. Refrigerate until using.

5. When ready to serve, heat soup on medium to just simmering then ladle into small bowls. Swirl a spoonful of chipotle sour cream into each bowl and sprinkle with crispy onions. Serve immediately.

Advance preparation: This soup may be prepared up to two days ahead through Step 4, covered and refrigerated. Reheat gently. It also freezes well. Adjust the seasonings when you reheat the frozen soup.

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host.

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