Chipotle Corn Soup

Ingredients:

1 tablespoon oil
2 shallots, chopped
2 cloves garlic, minced
2 celery sticks, roughly chopped
1 teaspoon cumin
1/4 teaspoon coriander
1 cup squash (such as butternut or pumpkin), diced
2 bay laves
zest of 1 small lime
1 teaspoon chipotle or 1/2 chipotle in adobo, chopped
2 ears corn
salt, to taste
sour cream
lime
cilantro
tortilla chips

Cook shallots, garlic, and celery in the oil until tender. Add the cumin and coriander and stir until fragrant.

Add water, squash bay leaves, lime zest, chipotle, and corn. Bring to simmer and allow to cook until squash is tender.

Remove bay leaves and puree soup in a blender. Transfer back to the saucepan and season with salt.

Serve with lime, a dollop of sour cream, cilantro, and lightly broken tortilla chips.