Squash, Potato, and Poblano Chile Soup

1 squash (Acorn or Butternut)
1 bulb garlic
4 medium Yukon Gold potatoes
4 large Poblano peppers roasted, peeled, and diced
2 cups of sweet corn
1 medium onion diced
2 stalks celery diced
1 medium carrot diced
1 Tbs. butter
1 Tbs. olive oil
1 tsp. cumin
1 tsp. ground black pepper
1 Tbs. honey
5 cups chicken stock 1 cup milk
2 medium skinless chicken breasts (optional)

Halve the squash and remove the seeds. Roast squash, potatoes, and garlic for 1 hr at 375 F on a tinfoil covered baking sheet. 

In a large pot, saute the onions, celery and carrots in the olive oil and butter on medium heat for 15-20 minutes until soft.  Add the cumin and black pepper to the vegetables and continue sauteing for another two minutes.  Add the chicken stock.  Add half of the peppers, the peeled roasted garlic and all of the squash removed from its skin.  Peel and dice the potatoes and add 1/4 of the potatoes to the pot. Bring to a boil and let simmer for 10 mins.

Puree the mixture in a blender and return to the pot.  Add the honey, corn, milk and remainder of the potatoes and peppers(add the chicken here).  Let the mixture return to a boil and simmer until the potatoes and corn are warmed through.  Salt to taste.  Serve with warm corn tortilla chips.

If adding chicken, season the chicken with salt and pepper and saute the chicken breasts on medium heat in olive oil and butter until cooked.  Shred the chicken and add to the soup mixture.