Butternut Squash, Potato and Roasted Pepper Soup
- 4 Anaheim or Poblano Peppers
- 1 Tbsp Olive Oil
- 1 Tbsp Butter
- 2 med onions, chopped
- 2 cloves garlic, minced
- 1 butternut squash, peeled and cubed
- 4 Yukon Gold potatoes, medium size
- 2 - 32 oz containers of chicken stock or use fresh or canned
- 1/2 tsp cumin
- 1/2 - 1 tsp Lodo Red Adobo or Cayenne Pepper, ground
- 2 tsp salt
- 1/2 tsp pepper
- Salt and Pepper to taste
- Sour cream, avocado and grilled onions to garnish
- Produce
- Anaheim or poblano peppers (4)
- Butternut squash (1)
- Cumin (1/2 tsp)
- Garlic (2 cloves)
- Onions, med (2)
- Yukon gold potatoes, medium size (4)
- Cooking & Baking
- Lodo red adobo or cayenne pepper, ground (1/2 tsp)
- Olive oil (1 Tbsp)
- Pepper (1/2 tsp)
- Salt (2 tsp)
- Salt and pepper (1)
- Dairy
- Butter (1 Tbsp)
- Sour cream (1)
- Other
- 2 - 32 oz containers of chicken stock or use fresh or canned
Preparation
Read recipe preparation on creative-culinary.com
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Recipe Stats
Published October 10, 2012 (4 months ago).
88 people saved this recipe.
