Butternut Squash & Poblano Soup
Prep time
Cook time
Total time
Sweet & Spicy winter goodness in a bowl!
  • 3 cups chopped butternut Squash
  • 1 tsp olive oil
  • ½ tsp salt
  • 1 Poblano pepper
  • ½ cup red onion, chopped
  • 4 oz apple cider beer
  • 1.5 cups water
  • Pinch of nutmeg
  • Salt & Black Pepper to taste
  • Butternut Squash Seeds (That you pull out of the butternut squash)
  • Salt to taste
  • ½ tsp red chilli powder
  • 1 tsp ghee or coconut oil or any other high temperature oil
  1. Pre heat oven to 400F.
  2. In a lined baking pan, throw all the butternut squash. To it add salt and olive oil and stir it around using hands. Bake for around 30 minutes or until fork tender.
  3. To grill a poblano pepper, see **.
  4. In a hot deep pot, add chopped onions and chopped poblano pepper. Stir it around for 3-5 minute. Add apple cider beer and deglaze the pot. Add water, butternut squash pieces, nutmeg, salt, black pepper. Bring it to a boil and cook for 3-5 minutes. Using a hand blender, blend it until smooth. Add more water if you feel it's thick. Taste and adjust seasoning as per your taste buds.
  5. Serve with ghee roasted squash seeds and sour cream or yogurt.
Ghee Roasted Squash Seeds
  1. Pull out all the seeds from butternut squash. Transfer them to a strainer and under running water. Pull out everything except the seeds. Once properly cleaned, dry them using a paper towel. Throw them on a parchment paper lined baking sheet. Add ghee and salt and stir them around. Bake at 400F for 12-15 minutes.
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/butternut-squash-and-poblano-soup/