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Butternut Poblano Soup

If you’ve never had squash soup, this is a great one to try. With just a hint of spiciness from the roasted poblano and a subtle blend of spices, it’s sure to please the whole family. In fact, this was one of my go-to recipes when I was pregnant with my first daughter (in the Fall). It’s delicious, incredibly nutritious and a great way to use some of that beautiful butternut squash coming from the garden or your CSA box. No butternut squash? Sub in your favorite winter squash; pumpkin works great, too.

Butternut Poblano Soup

Author/Source:

Kristi @ onceamonthmeals.com

Ingredients:

  • 1 large butternut squash
  • 1 large poblano peppers
  • 3 cups soy milk or milk
  • 0.5 cups margarine or butter
  • 1.25 cups onion, diced
  • 1 rib celery, finely chopped*
  • 18 teaspoons garlic, minced
  • 2 tablespoons flour or cornstarch
  • 1 tablespoon salt
  • 1 tablespoons chili powder
  • 1 tablespoon parsley, dried
  • 1 teaspoon black pepper
  • 1 teaspoon coriander
  • 0.25 teaspoon cinnamon
  • 0.125 teaspoon rosemary, dried
  • 2 cups Easy Slow Cooker Vegetable Broth

*I substitute finely chopped bok choy stalks due to allergies

Directions:

Preheat oven to 400. Cut the butternut squash in half lengthwise and remove seeds and pulp with a spoon. Place the squash cut-side down on a baking sheet with enough water in the pan to cover the pan’s bottom. Roast squash for 45 minutes or until soft. Meanwhile, roast poblano at 400 for 15 minutes, turning halfway through roasting time. Set squash and peppers aside to cool.

Pull poblano stem gently to remove stem and seed pod (if it doesn’t come out, just slice it open and remove the seeds). Chop remaining poblano finely. Use a spoon to scoop flesh from squash. Place squash flesh in a blender or food processor with soy milk. Puree until smooth and set aside.

In a large stockpot, melt margarine over medium heat. Add onion, celery and garlic. Saute for 15 minutes, stirring until onions and celery are soft. Add flour and dry spices to form a paste. Stir constantly and cook until bubbling (about 6 minutes. Stir in vegetable stock and poblano. Simmer for 5 minutes, stirring often. Add squash and soy milk mixture, stirring often. Cook for 10 minutes.

Freezing Directions:

Cook as directed above. Divide among freezer bags and freeze.

To serve: warm on stovetop for 15-20 minutes or in microwave for 1.5 minutes.

Servings: 8 (about 2 quarts)

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9 Responses to “Butternut Poblano Soup”

  1. Em says:

    Just want to confirm: 18 teaspoons garlic, and 1/8 teaspoon rosemary? Those both seem like slightly odd measurements…

    • kristi says:

      Yes that’s correct, but the garlic is doubled from most recipes. If you’re not a huge garlic fan, feel free to half it back to 9 teaspoons. It seems like a lot, but the creamy squash balances it out.

  2. I love this and I know I’ll be making it soon, thanks!

  3. OldWlf says:

    Thanks for posting the recipe! I gave this one a try yesterday and really enjoyed the results (tweaking it slightly to use what I had on hand). I have to say it took be by surprise just how much the sweetness of the roasted squash came thru in the finished soup. Paired with a ham and grilled cheese sandwich it made an excellent dinner.

    I roasted and skinned two Poblano peppers. The second I pureed with a bit of leftover fat free half and half. I drizzled the puree over each bowl of soup just before serving.

  4. Bailey says:

    Out of curiousity… about how many cloves (or heads) of garlic would yield 18 teaspoons?

    • kristi says:

      About 36. It’s a large amount of butternut squash, but if that garlic amount seems like too much for you, feel free to start out with half (18) and work your way up.

  5. Lisa J. says:

    How large of a squash would you suggest for this recipe? Thank you!

  6. [...] always ask, “What do you make with them?” I think it is most well known for its use in soup or as a baby food because it purees so smoothly. But as we learned earlier this week from Heather, [...]

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