1 hr 35 mins
1 hr 30 mins
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.
My Private Note
Units: US | Metric
- 1Preheat oven to 400°F.
- 2Cut butternut squash in half, lengthwise and scoop out the seeds.
- 3Place cut sides down on a baking sheet with the poblano pepper. Roast for 30-40 minutes, or until squash is cooked through.
- 4Remove squash flesh (once it's cool enough to touch) and put it in medium-large pot.
- 5Remove the skin of the poblano (it looks a little plastic-y), tear the flesh into pieces/strips and drop in the pot.
- 6Add the stock/water and puree in a blender or using an immersion blender.
- 7Add cumin and pepper (black or white).
- 8Add lime juice.
- 9Cook 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.
- 10Serve with a dollop of sour cream and/or some chopped fresh cilantro.
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Nutritional Facts for Roasted Butternut Squash and Poblano Soup
Serving Size: 1 (299 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 142.0
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 13.3 mg
- Total Carbohydrate 36.1 g
- Dietary Fiber 6.6 g
- Sugars 6.4 g
- Protein 3.3 g
The following items or measurements are not included:
low sodium vegetable broth