As you can imagine this time of year, butternut squash can be found in abundance. At our house, we are even using them as seasonal decoration! We have more squash than we can keep up with; I have used it in my salads, pastas, side dishes, desert, and of course, soup.
Whip some sour cream, maple syrup and a touch of cinnamon as garnish…fall never tasted so good!
This recipe is courtesy of Mii Amo Café at the Enchantment Resort in Sedona, Arizona. Four years ago, my family and I healed our soul and spirits at this exclusive resort and enjoyed dining at their restaurants. Our chef generously shared his recipe with me. I am honored to share it with you!
2 medium size Butternut Squash
1 Poblano pepper (if you prefer more heat use 2 peppers)- diced
1 Yellow onion- diced
2 tablespoons minced garlic
1 bunch cilantro
½ cups brown sugar (I substituted with ¼ cup honey)
1 teaspoon olive oil
1 to 1 ½ qt vegetable stock
Dash of salt
Optional: for the garnish, whip desired amounts of sour cream, maple syrup and a touch of cinnamon in a small bowl.
Split squash and remove seeds; chop into large cubes. Roast for 45 minutes at 375 degrees or until tender. Sweat onions, garlic and poblano in oil. When soft, add squash and cilantro. Cook for 5 minutes. Add brown sugar and enough stock to just cover vegetables. Simmer for about 45 minutes to an hour. Add desired amount of salt. Blend and strain. If soup is desired thicker, return to pot and reduce until proper consistency is achieved.
Garnish with sour cream whip.