Butternut Poblano Soup - Lunch Version

Plan This Recipe Print

Butternut Poblano Soup - Lunch Version

Kristi
The Cook
8 Servings
16 Ingredients
8 Comments

This butternut poblano soup has just a hint of spiciness from the roasted poblano and a subtle blend of spices. It's delicious and incredibly nutritious and a great way to use some of that beautiful butternut squash coming from the garden or your CSA box.

8 Servings
16 Ingredients
8 Comments

Ingredients

  • 1 medium Pepper, Poblano
  • 1 medium cook Squash, Butternut
  • 3 cups Milk
  • ½ cups Butter
  • 1 ¼ cups dice Onion
  • ⅔ cups dice Celery
  • 6 tablespoons mince Garlic, Cloves
  • 2 tablespoons Flour, All-Purpose
  • 1 tablespoon Salt
  • 1 tablespoon Chili Powder
  • 1 tablespoon Parsley, Dried
  • 1 teaspoon Black Pepper
  • 1 teaspoon Coriander, Ground
  • ¼ teaspoons Cinnamon
  • ⅛ teaspoons Rosemary, Dried
  • 2 cups Vegetable Broth/Stock

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Roast poblano at 400 degrees for 15 minutes, turning halfway through roasting time.
  2. 3994652 Upgrade to a paid membership 8940 to unlock all instructions 51006
  3. 6927460 Upgrade to a paid membership 56123 to unlock all instructions 38113
  4. 4002078 Upgrade to a paid membership 51691 to unlock all instructions 33353
  5. 9121203 Upgrade to a paid membership 60573 to unlock all instructions 15411
  6. 453992 Upgrade to a paid membership 6618 to unlock all instructions 14984
  7. 4167744 Upgrade to a paid membership 87014 to unlock all instructions 32623
  8. 1902220 Upgrade to a paid membership 67168 to unlock all instructions 73355
  9. 311926 Upgrade to a paid membership 50128 to unlock all instructions 39631
  10. 6418957 Upgrade to a paid membership 7858 to unlock all instructions 39064
  11. 1152832 Upgrade to a paid membership 65906 to unlock all instructions 83515
  12. 3084406 Upgrade to a paid membership 40774 to unlock all instructions 16138
  13. 4958931 Upgrade to a paid membership 76099 to unlock all instructions 25451

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 646924 Upgrade to a paid membership 51412 to unlock all instructions 67060

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Roast poblano at 400 degrees for 15 minutes, turning halfway through roasting time.
  2. Set peppers aside to cool.
  3. Use a spoon to scoop flesh from squash. Place squash flesh in a blender or food processor with milk. Puree until smooth and set aside.
  4. In a large stockpot, melt butter over medium heat.
  5. Add onion, celery and garlic. Saute for 15 minutes, stirring occasionally until onions and celery are soft.
  6. Pull poblano stem gently to remove stem and seed pod (if it doesn’t come out, just slice it open and remove the seeds).
  7. Chop remaining poblano finely.
  8. Add flour and dry spices to sauteed vegetables.
  9. Stir constantly and cook until bubbling (about 6 minutes).
  10. Stir in vegetable stock and poblano. Simmer for 5 minutes, stirring often.
  11. Add squash and milk, stirring often. Cook for 10 minutes.

8 Comments

Join the discussion
    1. 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.

  1. 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.

    1. 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.