This one looks a little crazy, so you’ll just have to trust me. The smoky flavor of the roasted poblanos and cumin is balanced nicely by the mild sweetness from butternut squash. Cozy on a snowy day.
Poblano and butternut squash soup, adapted from Green Chili Chowder, Homesick Texan Cookbook
- 4 poblanos
- 2 jalapenos
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 T butter
- 2 cloves garlic
- 1 T cumin
- 2 cups chicken broth
Roast the poblanos and jalapenos under a broiler or over a burner until the skin is charred. Place the poblanos in a bowl and cover with plastic wrap. Leave to steam for 20 minutes. Meanwhile, throw the butter and onion in a pot together and saute until the onions are soft – around 10 minutes. Add the garlic and saute for 1 minute more. Add the chicken broth, cumin, and butternut squash and bring to a boil, then down to a simmer. Slip the skins off the poblanos, and seed a chop both them and the jalapenos. Add to the soup. Continue simmering until the squash is tender. Remove about two cups of the chunky parts, and puree the remaining soup in a blender or food processor. Add everything back together and serve warm.