- Craig Claiborne born (1920)
Butternut Squash, Potato, and Roasted Pepper Soup
- 4 Anaheim or poblano peppers
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 2 medium-sized onions, chopped
- 2 cloves garlic, minced
- 1 butternut squash, peeled and cubed
- 4 medium-sized Yukon Gold potatoes
- Two 32-ounce cartons chicken stock
- 1/2 Teaspoon cumin
- 1/2-1 teaspoon cayenne
- 2 Teaspoons salt, plus more to taste
- 1/2 Teaspoon pepper, plus more to taste
It was smooth and creamy and her secret was to add a bit of potato; loved how it made the soup the perfect texture without having to add flour to thicken it. Plus, another thing I loved? Some poblano peppers and just a bit of heat!
Serve and garnish with sour cream, avocado, onion, and red pepper.
See all butternut squash recipes.
Preheat the broiler.
Place the peppers under the heated broiler and cook them until the skin has turned dark brown, about 5 minutes per side. Watch closely. Remove the pepper and place into a paper bag, and close the bag until they feel warm to the touch, about 5 minutes.
Remove them from the bag and peel off the skin, remove the stem, and remove the seeds, if desired. Chop into large chunks and set aside.
Melt the butter and olive oil in a medium-sized skillet. Add the onions and cook over medium heat until translucent and nicely browned, 15-20 minutes. Do not cook too quickly. Add the garlic in the last minute of cooking and watch carefully — it should get cooked to a slight brown but no more since it can easily become bitter.
Put the squash, potatoes, peppers, and half of the onions into a slow cooker with the stock, cumin, cayenne, salt, and pepper. Cook on high for 4 hours or overnight on the low.
Use an immersion blender or regular blender to blend all of the ingredients together and return the soup to the pot. Season with more salt, pepper, and cayenne, to taste. Add the rest of the onions, reserving a few spoonfuls for garnish.