Butternut Poblano Soup
· 1 large butternut squash
· 1 large poblano pepper
· 3 cups milk
· 1/2 cup butter
· 1 1/4 cups onion, diced
· 1 rib celery, finely chopped (or sub. celeriac)
· 2-4 cloves garlic, minced
· 2 tablespoons flour or cornstarch
· 1 tablespoon salt
· 1 tablespoons chili powder
· 1 tablespoon parsley, finely chopped
· 1 teaspoon black pepper
· 1 teaspoon coriander
· 1/4 teaspoon cinnamon
· 1/8 teaspoon rosemary, dried
· 2 cups vegetable or chicken broth
Preheat oven to 400. Cut butternut squash in half lengthwise and remove seeds and pulp with a spoon. Place squash cut-side down on a baking sheet with about an inch of water. Roast squash for 45 minutes or until soft.
Meanwhile, roast poblano at 400 for 15 minutes, turning halfway through roasting time.
Set squash and pepper aside to cool.
Pull poblano stem gently to remove stem and seed pod. (If it does not come out, just slice it open and remove the seeds.) Chop remaining poblano finely. Use a spoon to scoop flesh from squash.
Place squash flesh in a blender or food processor with milk. Puree until smooth and set aside.
In a large stockpot, melt butter over medium heat. Add onion, celery, and garlic. Saute for 15 minutes, stirring until onions and celery are soft. Add flour and dry spices to form a paste. Stir constantly and cook until bubbling, about 6 minutes.
Stir in broth and poblano. Simmer for 5 minutes, stirring often. Add squash and milk mixture, stirring often. Cook for 10 minutes.