Roasted Butternut Squash and Poblano Soup
My mom and I came up with this soup one afternoon when we realized that we still had some butternut squash left from earlier in the week. The poblano gives a very subtle heat. Everyone I know loves it. Even my fiance, who doesn't even like soup! I am not positive about the amounts of water/stock...it sort of depends what consistency you like. I like it fairly thick - probably more like a bisque than a true soup.
Ingredients
4 serv.Step-by-step instructions
- 1
Preheat oven to 400°F.
- 2
Cut butternut squash in half, lengthwise and scoop out the seeds.
- 3
Place cut sides down on a baking sheet with the poblano pepper. Roast for 30-40 minutes, or until squash is cooked through.
- 4
Remove squash flesh (once it's cool enough to touch) and put it in medium-large pot.
- 5
Remove the skin of the poblano (it looks a little plastic-y), tear the flesh into pieces/strips and drop in the pot.
- 6
Add the stock/water and puree in a blender or using an immersion blender.
- 7
Add cumin and pepper (black or white).
- 8
Add lime juice.
- 9
Cook over medium heat until it is reduced to a consistency that you like, stirring occasionally. If you add more water, it may be necessary to blend again.
- 10
Serve with a dollop of sour cream and/or some chopped fresh cilantro.
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