Roasted Butternut Squash And Poblano Soup – a delicious recipe with butternut squash, pepper, lime, vegetable broth, cumin, pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 400u00b0F.
2
Cut butternut squash in half, lengthwise and scoop out the seeds.
3
Place cut sides down on a baking sheet with the poblano pepper. Roast for 30-40 minutes, or until squash is cooked through.
4
Remove squash flesh (once it's cool enough to touch) and put it in medium-large pot.
5
Remove the skin of the poblano (it looks a little plastic-y), tear the flesh into pieces/strips and drop in the pot.
6
Add the stock/water and puree in a blender or using an immersion blender.
7
Add cumin and pepper (black or white).
8
Add lime juice.
9
Cook over medium heat until it is reduced to a consistency that you like, stirring occasionally. If you add more water, it may be necessary to blend again.
10
Serve with a dollop of sour cream and/or some chopped fresh cilantro.
205
kcal
Calories
20
g
Fat
6
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 butternut squash, 1 poblano pepper, 1 lime, juice of, 3 cups low sodium vegetable broth or 3 cups water, and more.
Yes, Roasted Butternut Squash And Poblano Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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