Poblano and butternut squash soup

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.


Cheesy Chorizo Dip

My dear friend Kelli brought us a version of this many summers ago. Inspired by some smoked chorizo in the case at Blues Creek Meats, I decided to make my own.

Cheesy Chorizo Dip

  • 1 link smoked Chorizo
  • 1 poblano pepper
  • 1/3 lb Fontina, sliced thin
  • Corn chips, for serving

Heat your oven to 400. Dice up your pepper and sausage. Saute it in an oven proof skillet (I used a 10″) until the peppers are just crisp-tender. Spread it out evenly on the bottom of the skillet, then lay the cheese evenly over the top. Pop it in the oven until the cheese melts and just starts to bubble, 5-10 minutes. Serve immediately. (but warn everyone not to touch the handle of the skillet).

You have to eat it hot, while the cheese is still melty, but fortunately it goes fast.