1. Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds, discarding the stringy pulp.

2. Grease a glass baking dish with 1 tablespoon oil, then place the squash in the dish, cut side down. Pierce all over with a fork and roast 45 minutes or until tender. Let cool.

3. Heat remaining oil in a large, heavy pot over medium-high heat. Saute onion, celery and carrot for 10 minutes. Add garlic; cook 2 minutes more.

4. Scoop the flesh of the squash into the pot and stir. Add 4 cups broth and simmer, covered, for 30 minutes or until the vegetables are very tender.

5. While soup is cooking, in a separate bowl, stir in 1 - 2 teaspoons (to desired taste) of the minced chipotle into the crema or sour cream. Season with salt and pepper.

6. Stir in the remaining 2-3 teaspoons chipotle (to taste) into the bisque

7. Using a hand blender puree the soup, adding more broth to get the desired consistency.

8. Spoon into bowls, top each with a dollop of cream.