In a large pot over medium-high heat, add the olive oil, onion, celery, and carrot, then season with salt.

Saute until just tender, about 5 minutes.

Add the garlic and saute for 1 minute.

Add the butternut squash. Stir to combine.

Add 4 cups of the chicken broth and bring to a boil.

Reduce the heat to low, cover the pot, and simmer for 30 minutes.

Turn off the heat and using an immersion blender, carefully puree the soup until very smooth.

In a small bowl, mix together chipotle and sour cream.

Season the chipotle cream with salt and pepper, to taste.

Pour soup into bowl and top with a dollop of chipotle cream and pepitas.