Butternut Squash Soup

My final new recipe attempt from my week off is Smoky Butternut Squash Soup

Smoky Butternut Squash Soup

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• One 3-pound butternut squash, peeled and diced (8 cups)
• 1 small canned chipotle in adobo, chopped
• 7 cups chicken or turkey stock or low-sodium broth
• 2 tablespoons honey
• Salt
• 1 cup crème fraîche
• 1/4 cup finely chopped chives, plus more for garnish

Directions

1. In a large pot, melt the butter. Add the onion and cook over moderate heat until softened. Stir in the squash and chipotle and cook for 1 minute. Add the stock and honey and bring to a boil. Simmer until the squash is tender, about 30 minutes.
2. Puree the soup until smooth; season with salt.
3. In a small microwave-safe bowl, stir the crème fraîche with the 1/4 cup of chives. Microwave until just melted, 30 seconds. Serve the soup with a swirl of chive cream and a sprinkling of chives.

Well, the hardest part about making this recipe was peeling and dicing the butternut squash - does anyone have advice on how to make that easier? The soup has good flavor, with a bit of heat, so Tom definitely will not be able to eat this.