As the season shifts from warm and sunny to chilly with clouds, we find ourselves looking for flavors that will warm us and keep the sun shining in our minds. This soup does the trick on a gray, rainy day. Pair it with a simple grilled cheese for dunking, a black bean quesadilla and tangy slaw for a lunch with friends, or simply enjoy it in a mug curled up in your favorite chair with a good book.
Acorn Squash and Poblano Soup
2 medium sized acorn squash
1 medium white onion, chopped
2 cloves of garlic, minced
1 tablespoon olive oil
1 medium poblano, fire roasted if desired
1 quart of vegetable stock
Salt and pepper to taste
- Preheat oven to 375 degrees.
- Cut open squash, scooping out the seeds in the center. Save and rinse seeds to toast for a snack or garnish! Cut squash into wedges, drizzle with olive oil and roast for about 20mins, or when the squash is tender and can easily be separated from the skin. Set cooked squash to the side.
- If fire roasting poblanos, char on an open stove flame, or simply cut pepper in half, removing the seeds and stem, place on a pan with parchment and char in the broiler until blackened. Allow to cool in a bowl covered with a dish towel for 10 minutes.
- Once peppers are cooled, rinse away charred skins under cool water and thinly slice.
- In a 2-quart pot, sauté onions and garlic in olive oil until translucent and fragrant. Add roasted squash and the poblano. Season with salt and pepper to taste.
- Add your vegetable stock and simmer for 5mins. Blend with an immersion blender, or allow liquid to cool and blend in a standard blender, and enjoy!