Wednesday, February 13, 2013

Sunny Butternut Squash Poblano Soup

Sunny and warm - Butternut Squash Poblano Soup

It's been chilly outside and this is warm and sunny soup to keep ya going!

We get many veggies locally from farms. We also get them from a veggie co-op. The co-op bags are kind of  luck - of - the draw. We never know from week to week what the buyers will be able to source. It's a veggie adventure! That situation is what gave rise to this soup.

My co-chef and I were chatting as to what to do with the interesting assortment of items in a recent bag and sharing a strong desire to not visit the grocery store. We tossed back and forth a few ideas and this was the result. Because we did this by the seat of our pants with items on hand and in said veggie adventure bag, we were especially enthusiastic about the tasty results. We hope that you will be too.

Gather the following:

Large soup pot
a smaller frying pan
immersion blender

1/2 onion, chopped small
4 stalks celery, coined
1 clove garlic, smashed
olive oil, just enough for frying the above items

6 big potatoes, skinned and chopped
1 butternut squash, skinned, seeded and chopped
1 poblano pepper, skinned
1 cup coconut milk (the non dairy, coconut only variety)
*A few cups of soy milk (see my note below)

1Tablespoon ea:
    Salt and Pepper (to your taste)
1 teaspoon ea:
    dill, thyme, cayenne pepper, garlic powder

Grab that soup pot and boil the potatoes, pepper, butternut squash and a little salt into just enough water to cover them. When they are tender to the fork - but way before they get mushy remove them from the heat and drain them.

*Note: You might want to save a few cups of the water that you are pouring off if you plan to skip the soy milk because you can use this instead when blending.

After your other items are in the pan to boil - Fry  in the onion, celery, smashed garlic in olive oil. Set aside.

Once you have drained the big veggies and finished frying the little veggies - get 'em all in the same pot like this:

Add the finished frying pan of items into the soup pot (after its drained).

Add the coconut milk and all the seasonings.

Grab that handy dandy immersion blender and smooth out the mixture. If its too thick just add a little soy milk at a time.

Taste and adjust seasonings to your liking.


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