Roasted Butternut Squash and Chilaca Pepper Soup
- Prep Time 0:20
- Cook Time 0:50
- Estimated Cost $8.00
- 1 Comment
Pureed butternut squash soup with sage and garlic has long been a staple of mine. I look forward to it all year long, anxiously awaiting Autumn when butternut squash is aplenty. Today at the farmers market, however, I happened upon some gorgeous chilaca peppers—the fresh version of dried pasilla peppers. Mostly mild but with a little kick, they are similar to poblanos (which, along with jalapenos, can double as a replacement in the event that you cannot find fresh chilacas), and struck me as the perfect mate for the beautiful butternut squash already in my bag. A little garlic, onions, cilantro and chicken broth was all that was needed to create a rich, green-flecked soup. New favorite.
- 1 medium butternut squash $2
- 2 chilaca peppers, cut into chunks, seeds intact $1
- 1 small white onion, chopped $0.50
- 3 cloves garlic Pantry
- 2 15-oz. cans chicken or vegetable broth $2
- olive oil Pantry
- salt and pepper to taste Pantry
- 1 small bunch cilantro, chopped, plus more for garnish $1
- 3 tbsp sour cream or Mexican crema plus more for garnish $1.50 for 4 oz
Recipe Serves 2-4
- Preheat oven to 375 degrees F.
- Cut butternut squash in half and place on a baking sheet, flesh side up, along with onion, garlic and peppers. Drizzle all ingredients lightly with olive oil and roast for 30-40 minutes, or until butternut squash is soft. Allow squash rest for 5-10 minutes, just until it is cool enough to handle.
- Using a spoon, scoop the seeds out of the squash and discard (or save and roast, like pumpkin seeds). Using the same spoon, scoop the roasted flesh of the squash into a soup pot. Add onions, peppers and broth and bring to a light boil. Add cilantro and stir well. Puree using a blender, food processor or immersion blender. Season with salt and pepper to taste. Once soup is smooth, gently stir in sour cream.
- To serve, ladle into bowls and garnish with sour cream and additional cilantro.