Roasted Butternut Squash Poblano Soup
If you're looking for the perfect blend of sweet, creamy, spicy and smoky look no further than this Roasted Butternut Squash Poblano Soup! This soup is comfort in a bowl and the epitome of fall with just a touch of heat and sweet. It combines perfectly roasted butternut squash, poblano peppers, a touch of maple syrup and coconut milk for a rich, velvety texture. This squash soup recipe is plant-based, gluten-free, and ideal for meal prep during the colder seasons.
Servings 4 servings
Calories 366kcal
Equipment
- Oven
Ingredients
- 6 cups butternut squash peeled and cubed (check out my tutorial)
- 2 large poblano peppers halved and deseeded
- 1 jalapeno pepper de-seeded if sensitive to spice
- 5 garlic cloves
- 1 yellow onion halved
- 13.5 oz canned full-fat coconut milk
- 12 oz water or vegetable broth
- 3 tbsp mirin
- 2 tbsp coconut aminos
- 2 tbsp maple syrup
- ½ tsp salt
- coconut yogurt to garnish
- cilantro leaves chopped, to garnish
Instructions
- Preheat oven to 450 and line two large metal baking sheets with parchment paper.
- Spread the squash on one baking sheet, drizzle with a little olive oil if desired (optional), and roast for 30 minutes.
- Place the poblano peppers and the onion cut side down on the other baking sheet and add the jalapeno and garlic. Roast for 20-25 minutes until the outside of the peppers have blackened. Remove from the oven and carefully pull off the papery skin of the poblano peppers, handling carefully. To make this process even easier, you can place the peppers in a paper bag or sealed container for a few minutes, but mine came off very easily without this step.
- Transfer the squash, peppers, jalapeno, onion and garlic to a high speed blender along with the remaining ingredients. Puree until smooth and creamy, adding additional water or broth if desired.
- Serve hot, topped with yogurt and cilantro!
Nutrition
Serving: 1serving | Calories: 366kcal | Carbohydrates: 48g | Protein: 5g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 587mg | Potassium: 1140mg | Fiber: 6g | Sugar: 16g | Vitamin A: 22582IU | Vitamin C: 100mg | Calcium: 151mg | Iron: 5mg
