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Butternut Poblano Soup - Lunch Version

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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.

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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

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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.
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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
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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.

Categories

vegetarian, traditional, fall, winter, nut-free, egg-free, kosher, soup/stew/chili, fish-free, shellfish-free

Categories

vegetarian, traditional, fall, winter, nut-free, egg-free, kosher, soup/stew/chili, fish-free, shellfish-free

8 Comments

Join the discussion

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

    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.

  3. 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.