butternut squash soup w/ chipotle cream

3  tablespoons		olive oil
1		medium butternut sqush, halved lenghtwise and seeded
1  pinch		salt and pepper
1/2  cup		medium onion, chopped
1  cup		carrots, chopped
2		stalks celery,s chopped
2		garlic cloves,s minced
5  cups		vegatable stock
2  teaspoons		chipotle chiles in adobo sauce, minced
1/2  cup		sour cream
1		salt and pepper to taste

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preheat oven to 400 degreesF.
using 1 tablespoon olive oil coat cut sides of squash, season with salt and pepper and roast until very soft, about 45 minutes, remove from oven and let cool.
in a large heavy pot ver medium heat, add remaining olive oil. add onion, carrots and celery.add pinch of salt and saute until just tender, about 10 minutes. add garlic and saute 2 more minutes. scoop out the squash flesh from skin and add to pot and stir. add 5 cups of stock and bring to a boil, reduce heat, cover and simmer until vegtables are tender, about 30 minutes.
turn off heat and with immersion blender, or in batches in a blender, puree until very smooth. add chipotle and stir.
in small bowl mix sour cream, chipotle and salt and pepper to taste. add a dollop to soup when serving. can top with shelled pumpkin seeds for added crunch.