Acorn Squash Soup with Chipotle Cream

1 acorn squash
1 teaspoon + 1 teaspoon olive oil
1/2 medium onion, diced
A dash of cinnamon
4 cups vegetable stock
Salt
1/2 teaspoon lime zest

Chipotle cream:
1/3 cup cream
2 teaspoons pureed minced chipotle chilies in adobo sauce
Salt

Heat oven to 350° F.

Cut the acorn squash in half along its equator.  Using a spoon, scoop out the seeds and fiber.  Brush 1 teaspoon oil over the cut sides and inside of the squash.  Sprinkle with salt.  Place the squash in a baking pan and bake until it is browned and very soft, about 1 hour.  When squash is done, remove it from the oven and let it cool a little.  When it is cool enough to handle, remove the skin from the squash and discard.

Heat the remaining 1 teaspoon oil in a skillet.  Add the onion and saute on medium heat until onions are soft.  Add the peeled squash, cinnamon, vegetable stock, and salt.  Boil for about 5 minutes or until the squash is soft.  Then, puree the soup in a blender or using a hand blender.  

Place chipotle cream ingredients in blender or food processor.  Blend until the cream thickens a little, about 4 minutes.  Make sure you don't over-blend the cream; otherwise, it will separate.  Taste, and adjust the salt if needed.  

Pour the hot soup into 2 or 3 bowls.  Top each bowl with 1 tablespoon chipotle cream and sprinkle lime zest.

Serves 2 or 3.

From VeggieBelly.com, with some changes

Variation:  Dice sausage, and saute until browned with diced onion and roasted red bell peppers.  Add to soup after soup has been pureed.