It’s soup season and this butternut squash soup is like no other. This combination of roasted butternut squash, poblanos and garlic make the tastiest bowl of soup and it’s super easy to do. I love the slightly spicy flavors that the chilies bring to the party and it will warm you up in a jiffy, and leave your tastebuds craving another bowl.
It starts on a sheet pan in the oven because roasting builds caramelized flavors giving each ingredient a little additional sweetness. After roasting, the poblanos peel with ease and are added to the pot along with an onion, roasted squash, chicken or vegetable broth, rice and two sage leaves. Sage and butternut squash go hand-in-hand and the flavors will surely remind you of fall, but the twist from the chilies give it some California flair. I prefer to serve this soup in big bowls with a sprinkle of parmesan or cotija cheese on top.
3 cups butternut squash, diced
2 poblano chilies
2 cloves garlic
1 small white onion, diced
1 quart chicken or vegetable broth
1/2 cup white rice
salt and pepper
2 sage leaves
1/3 cup heavy cream
1/4 cup parmesan for dusting
olive oil for cooking
- Preheat oven to 400 degrees. Drizzle sheet pan with olive oil and add diced squash. Toss to coat and sprinkle with salt and pepper. Add whole poblanos to sheet pan, along with garlic cloves in skins.
- Roast for 40 minutes, remove and cool 10 minutes. Place poblanos and garlic on a plate.
- In a large pot or Dutch oven, add 1 tablespoon olive oil and onion. Sauté for 3 minutes, then add roasted squash, stir. Squeeze roasted garlic out of skins into pot. Add broth and stir.
- Remove stems and seeds from poblanos. Peel outer skin and shred poblanos over pot into soup.
- Add rice, 1/4 teaspoon black pepper, big pinch of salt and sage leaves. Reduce heat and cover.
- Simmer 20 minutes. Remove lid and add cream stir. After 2 minutes, ladle into bowls and dust with parmesan cheese. Enjoy!