| Butternut squash is more popular than at any time. A | | | | peeled |
| staple in holiday cooking for decades, this nutty variety, | | | | 3 cups Chicken Stock |
| with a hearty taste and apple like texture is finding its | | | | 1 teaspoon Coarse Salt |
| way into year round culinary creations. This member | | | | 1/2 teaspoon White Pepperchopped Fresh Cilantro |
| of the fruit family and cousin to pumpkin is wonderful | | | | Preparation: |
| when roasted in the oven or on the grill, chopped or | | | | 1. Preheat the oven to 400 F. |
| mashed for use in casseroles and breads, and as in | | | | 2. Cut the butternut squash in half lengthwise. |
| our recipe below, toasted and pureed for use in a | | | | 3. Scoop out the seeds and discard. |
| really great tasting soup. | | | | 4. Place the squash halves in a baking dish and add |
| Cooks Notes: Choose a squash that is firm with no | | | | about ½-inch water to the bottom/ |
| bruises, and store on the counter top, or in a cool, dry | | | | 5. Bake 50 minutes. |
| location until ready to use. For best results, peel with a | | | | 6. Remove from oven. Transfer squash to a plate and |
| sharp vegetable peeler, and use a very sharp knife to | | | | cool completely. |
| cut the squash lengthwise, before baking. | | | | 7. Chop squash into small pieces. |
| After cooking, be careful when pureeing the hot soup, | | | | 8. Add oil to stockpot and heat over medium heat. |
| as it can splash out of the blender. Wear a hot pad, | | | | 9. Add chopped onion and garlic to hot oil. |
| and hold the blender lid down tight. Transfer the small | | | | Sauté until onion is tender and translucent. |
| batches of pureed soup to a large bowl, and then | | | | 10. Add chopped chilies and cumin to stockpot. |
| back to a clean stockpot. | | | | Continue cooking 3 minutes. |
| Butternut Squash Soup with Poblano Chili Peppers | | | | 11. Add squash pieces, chicken stock, salt and pepper |
| Ingredients: | | | | to stockpot. |
| 1 tablespoon Vegetable or Canola Oil | | | | 12. Bring to a boil. Reduce heat to low. Simmer 15 |
| 1 small White Onion, chopped | | | | minutes. |
| 1 teaspoon chopped Fresh Garlic | | | | 13. Remove soup from stove top and cool. |
| 2 Roasted Poblano Chili Peppers, peeled, seeded and | | | | 14. Puree soup in small batches in blender. |
| chopped | | | | 15. Garnish butternut squash soup with chopped |
| 1 teaspoon Ground Cumin | | | | cilantro. |
| 2 cups cooked Butternut Squash (about 1 small), | | | | |