Roasted Butternut Squash and Poblano Soup

Submitted by Athena484

"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."

 

• Ready In: 1hr 35mins
• Ingredients: 6
• Serves: 4

ingredients

• 1 butternut squash
• 1 poblano pepper
• 1 lime, juice of
• 3 cups low sodium vegetable broth or 3 cups water
• cumin, to taste
• pepper, to taste

directions

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.