Roasted Butternut Squash and Chilaca Pepper Soup
- Prep Time 0:20
- Cook Time 0:50
- Estimated Cost $8.00
- 5 Comments
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.
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Emma D., on Feb 25, 11:28 AM, wrote:
I really loved your quarantine banana bread recipe you shared back in 2022. I missed your posts so now I’m going through your old recipes. This roasted squash looks amazing! I’m going to make some for the guys Victoria Tow Truck Service for they just did a wonderful job fixing my flat tire when I was stuck on the road. It’s the least I can do.