Roasted Butternut Squash and Poblano 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
- 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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