This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Brawley, who holds a degree in culinary arts and owns The Green Kitchen in Richmond, Va., shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Butternut Squash Soup with Chipotle

2 tablespoons unsalted butter
1 medium onion, finely chopped
3-pound butternut squash, peeled and diced
1 small chipotle pepper in adobo sauce, chopped
7 cups low-sodium chicken or turkey stock
2 tablespoons honey
salt
1 cup sour cream
¼ cup finely chopped chives, plus more for garnish

In a large pot, melt the butter. Add the onion, and cook over moderate heat until softened. Stir in the squash and pepper, and cook for 1 minute. Add the stock and honey, and bring to a boil. Simmer until the squash is tender, about 30 minutes.

Puree the soup until smooth; season with salt.

In a small microwave-safe bowl, stir the sour cream with the chives. Microwave until just melted, about 30 seconds. Serve the soup with a swirl of chive cream.