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Butternut Poblano Soup - Lunch Version

<p>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.</p>
8 Servings Recipe By

Ingredients

  • 1 medium Pepper, Poblano
  • 1 medium cook Squash, Butternut
  • 3 cups Milk
  • 1/2 cups Butter
  • 1 1/4 cups dice Onion
  • 2/3 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
  • 1/4 teaspoons Cinnamon
  • 1/8 teaspoons Rosemary, Dried
  • 2 cups Vegetable Broth/Stock

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 217 Calories
  • 14g Total Fat
  • 8g Sat Fat
  • 1g Trans Fat
  • 37mg Cholesterol
  • 937mg Sodium
  • 21g Total Carb
  • 1g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 5g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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. 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 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.
  12. Allow to cool.
  13. Divide among indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

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. Reheat in microwave for 1-2 minutes.

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