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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.

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

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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8 Comments

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    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.

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