“My mom and I came up with this soup one afternoon when we realized that we still had some butternut squash left from earlier in the week. The poblano gives a very subtle heat. Everyone I know loves it. Even my fiance, who doesn't even like soup! I am not positive about the amounts of water/stock...it sort of depends what consistency you like. I like it fairly thick - probably more like a bisque than a true soup.”
1hr 35mins

Ingredients Nutrition


  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 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a