2 tsp olive oil
1 red onion, peeled and cut into chunks
1-1/4 lb cubed peeled butternut squash
1 chipotle pepper in adobo, diced, plus 1-2 tsp adobo sauce (to taste)
2 garlic cloves, roughly chopped
2 tsp ground cumin
2 Tbsp peanut butter
3 cups chicken stock (homemade or low-sodium store-bought)
1 Tbsp honey or agave nectar, or more, to taste
Black pepper, to taste
In a Dutch oven or heavy stock pot, heat the oil over low heat. Add the onion, and sauté, stirring occasionally, for 3 minutes, until quite soft and just beginning to brown.
Stir in the cubed squash, and cook for 3-4 minutes, until the squash starts to brown here and there. Then, stir in the chipotle pepper, garlic and cumin. Stir everything together, and add the peanut butter. Stir again, and cook for 1 minute or until the peanut butter begins to melt.
Pour in the chicken stock, raise the heat to high, and bring the soup to a boil. Then, reduce heat to simmer, cover the pot, and cook for 25 minutes, until the squash is very soft.
Remove the pot from the stove, and purée with an immersion blender (let the soup cool for a few minutes, then blend in a food processor, in batches if necessary). Return the pot to the stove, taste, and season with honey and black pepper.
Serve hot. Can be made ahead and frozen.