Butternut Squash and Poblano Chowder
Butternut Squash and Poblano Chowder
Ingredients
For the Chowder
- 2 pounds butternut squash, peeled, seeded, cut into 1/2-inch dice
- 2 poblano peppers, roasted, peeled, seeded, and diced
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth, low sodium
- 1/2 cup half-and-half, (or heavy cream for richer chowder)
- 2 tablespoons olive oil, extra virgin
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled, or sour cream
Instructions
- 1
Roast the poblano peppers: You can do this by placing them directly over an open flame on a gas burner, under a broiler, or on a baking sheet in a 400°F (200°C) oven until the skin is charred and blistered. Transfer the hot peppers to a bowl, cover with plastic wrap, and let steam for 10-15 minutes. Once cool enough to handle, peel off the skin, remove the stem and seeds, and dice the flesh.
⏱️ 15 min•🌡️ 400
- 2
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 4
Add the diced butternut squash and vegetable broth to the pot. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 15-20 minutes, or until the squash is very tender when pierced with a fork.
⏱️ 20 min
- 5
Stir in the diced roasted poblano peppers. Using an immersion blender, carefully blend about two-thirds of the soup directly in the pot until creamy, leaving some chunks for texture. Alternatively, carefully transfer two-thirds of the soup to a regular blender (vent the lid and cover with a towel) and blend until smooth, then return to the pot.
⏱️ 5 min
- 6
Stir in the half-and-half. Season the chowder with kosher salt and black pepper to taste. Continue to simmer gently for another 5 minutes to allow the flavors to meld and the soup to heat through.
⏱️ 5 min
- 7
Ladle the hot chowder into bowls. Garnish each serving with chopped fresh cilantro and crumbled Cotija cheese (or a dollop of sour cream). Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Butternut Squash and Poblano Chowder
Ingredients
For the Chowder
- 2 pounds butternut squash, peeled, seeded, cut into 1/2-inch dice
- 2 poblano peppers, roasted, peeled, seeded, and diced
- 1 yellow onion, medium, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth, low sodium
- 1/2 cup half-and-half, (or heavy cream for richer chowder)
- 2 tablespoons olive oil, extra virgin
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled, or sour cream
Instructions
- 1
Roast the poblano peppers: You can do this by placing them directly over an open flame on a gas burner, under a broiler, or on a baking sheet in a 400°F (200°C) oven until the skin is charred and blistered. Transfer the hot peppers to a bowl, cover with plastic wrap, and let steam for 10-15 minutes. Once cool enough to handle, peel off the skin, remove the stem and seeds, and dice the flesh.
⏱️ 15 min•🌡️ 400 - 2
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 4
Add the diced butternut squash and vegetable broth to the pot. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 15-20 minutes, or until the squash is very tender when pierced with a fork.
⏱️ 20 min - 5
Stir in the diced roasted poblano peppers. Using an immersion blender, carefully blend about two-thirds of the soup directly in the pot until creamy, leaving some chunks for texture. Alternatively, carefully transfer two-thirds of the soup to a regular blender (vent the lid and cover with a towel) and blend until smooth, then return to the pot.
⏱️ 5 min - 6
Stir in the half-and-half. Season the chowder with kosher salt and black pepper to taste. Continue to simmer gently for another 5 minutes to allow the flavors to meld and the soup to heat through.
⏱️ 5 min - 7
Ladle the hot chowder into bowls. Garnish each serving with chopped fresh cilantro and crumbled Cotija cheese (or a dollop of sour cream). Serve immediately.
⏱️ 2 min