Roasted Butternut Squash and Poblano Soup

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READY IN: 1hr 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F.
  • Cut butternut squash in half, lengthwise and scoop out the seeds.
  • Place cut sides down on a baking sheet with the poblano pepper. Roast for 30-40 minutes, or until squash is cooked through.
  • Remove squash flesh (once it's cool enough to touch) and put it in medium-large pot.
  • Remove the skin of the poblano (it looks a little plastic-y), tear the flesh into pieces/strips and drop in the pot.
  • Add the stock/water and puree in a blender or using an immersion blender.
  • Add cumin and pepper (black or white).
  • Add lime juice.
  • 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.
  • Serve with a dollop of sour cream and/or some chopped fresh cilantro.
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