Butternut Squash Soup With Roasted Poblano Peppers

Preheat the oven to 400 degrees F.

Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down in a large baking dish or rimmed baking sheet. Add 1/2-inch of water to the pan.

Place the squash in the oven and bake at 400 degrees F for 45-60 minutes or until fork tender.

Carefully remove the squash from the oven and let cool.

While the squash is cooling, turn the oven to broil. Place the poblano peppers on a foil-lined baking sheet. Broil for 5-10 minutes, turning as needed, until the skin is blackened and blistered.

Remove the peppers from the oven and let them cool enough to handle. Place them in a brown paper bag (or a bowl covered with plastic wrap) until the steam has loosened the skins. Rub off and discard the charred skins. Stem and seed the peppers, then chop them coarsely.

When the squash is cool enough to handle, scoop out the flesh into a bowl, removing any strings. Mash the squash with a potato masher or fork.

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring frequently, until soft. Stir in the roasted poblanos and cumin. Cook, stirring frequently, for 3 minutes.

Add the mashed squash, chicken stock, salt, and pepper to the pan. Bring the soup to a boil then reduce the heat to a simmer. Let simmer for 15 minutes.

Remove the pan from the heat and let the soup cool to lukewarm. Transfer the soup, in batches if needed, to a blender and puree until smooth.

Return the soup to the pan and reheat. Divide the butternut squash soup between individual soup bowls. Garnish as desired with a swirl of cream, toasted pumpkin seeds, and cilantro, if desired.