Roasted Butternut Squash And Poblano Soup

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 butternut squash
• 1 poblano pepper
• 1 lime, juice of
• 3 cups low sodium vegetable broth or 3 cups water
• cumin, to taste
• pepper, to taste

Recipe

• 1 preheat oven to 400°f.
• 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 ).
• 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.