Butternut Squash Soup with Chipotle Crema

2 tblsp. unsalted butter
1 yellow onion
3 cloves garlic. minced
1tsp. cinnamon
3 butternut squash, peeled and cubed
6 cups chicken stock
1 1/2 cups cream
pinch of grated nutmeg

Chipotle Crema:
1 cup Mexican Cream
1 tsp chipotle chile

In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until translucent. Add the cinnamon and stir to release aroma. Add the squash, chicken stock and cream. Simmer until the squash is tender, about 30 minutes. Add the nutmeg. Let the soup cool slightly. In a blender, puree the soup in small batches. You may add water if the soup is too thick at this point. Return the soup to the pot, warm through and season with salt and pepper.

Chipotle Crema: Puree the crema and chipotle in a food processor until completely combined. Serve each bowl of soup with a dollop of the crema.