Roasted Butternut Squash and Poblano Soup |
|
 |
Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 4 |
|
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:
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.
|
|