Butternut squash is my favourite fall vegetable and Butternut Squash Soup is my favourite fall soup. If you are going to cook with butternut squash there is one important tip, microwave the whole squash for a minute before you cut it. The skin is very hard and once you get a knife stuck in it you could cut yourself simply trying to get the knife out. Softening the skin in the microwave is the smart thing to do. The texture is velvety smooth and the taste is sort of a cross between sweet potato and pumpkin.
This version of Butternut Squash Soup includes poblano chiles, a large mild green chile also in season now. But don’t let that ingredient deter you from making soup. Simply leave it out and go looking for poblanos another time…if you’re interested.
Everyone seems to have fallen in love with the smoky chipotle chile, according to the horrid tasting knock-off you get at fast food restaurants. If your chile know how ends there here are three things to remember about chile peppers.
-the smaller the hotter,
-their name often (but not always) changes when they are dried,
-Goggle images is a great place to check before you shop so you know what chile you are looking for.
This Butternut Squash Soup with Poblano Chiles is delicious served in a bowl with a blob of sour cream and a few toasted pumpkin seeds. But it is also the ideal recipe to turn into a gourmet appetizer. So find those shooter glasses in the back of some cupboard and try this…at home, just for fun. Then the next time you need an appetizer you can make a simple pot of soup with this gourmet presentation.
Really, there’s nothing like homemade soup. If you don’t make a lot of soups (or any) consider adding one to your repertoire each season. Start now and make this butternut squash soup and let me know in the comments below how you served it.
Here’s my homemade chipotle mayo recipe if you’re interested.
|2 lb butternut squash (about 4 cups cubed squash)|
|2 poblano chile peppers|
|1 Tbsp vegetable oil|
|1 small onion, chopped|
|1 large garlic clove, finely minced|
|1 tsp cumin|
|5-6 cups GF chicken stock|
|1 tsp salt|
|½ tsp pepper|
|GARNISH – sour cream, toasted pumpkin seeds and fresh cilantro|