Equipment
- Oven
- High Speed Blender
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
Method
- 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 1servingCalories 366kcalCarbohydrates 48gProtein 5gFat 21gSaturated Fat 18gPolyunsaturated Fat 0.4gMonounsaturated Fat 1gSodium 587mgPotassium 1140mgFiber 6gSugar 16gVitamin A 22582IUVitamin C 100mgCalcium 151mgIron 5mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
