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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 poblano peppers |
1 onion, chopped |
2 teaspoons olive oil |
1 medium butternut squash, peeled and cut into 1/2-inch cubes |
2 garlic cloves, minced |
1 (16-ounce) package frozen butter peas |
3 (14 1/2-ounce) cans reduced-sodium, fat-free chicken broth |
1 1/2 teaspoons grated fresh ginger |
1/4 teaspoon ground red pepper |
1 (14 1/2-ounce) can diced tomatoes, undrained |
1/2 teaspoon salt |
1/2 cup chopped fresh cilantro |
Directions:
1. Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.
2. Place peppers in a zip-top plastic bag; seal bag, and let peppers stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Chop peppers, and set aside.
3. Sauté onion in hot oil in a Dutch oven over medium-high heat until tender. Add squash and garlic; cook, stirring often, 15 minutes or until squash begins to soften.
4. Process half of squash mixture in a food processor or blender until smooth, stopping to scrape down sides. Return to Dutch oven.
5. Add chopped pepper, peas, and next 5 ingredients; cook over medium heat 15 minutes or until squash is tender. Stir in cilantro; remove from heat.
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