Recipe: Butternut Squash and Roasted Pepper Soup
- 4 Anaheim or Poblano peppers
- 2 Tbsp. olive oil
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1 butternut squash, peeled and cubed
- 4 medium Yukon Gold potatoes
- 2 (32 oz.) containers chicken broth
- 1/2 tsp. Organic Ground Cumin Seeds
- 1 1/2 tsp. Lodo Red Adobo
- 2 tsp. Kosher Salt
- 1/2 tsp. Coarse Black Malabar Pepper
Preheat broiler. Place peppers under broiler and cook until skin is blackened, about 5 min. per side. Remove and place in brown paper bag until cool to touch. Remove skin and seeds and roughly chop peppers. Set aside. In a saute pan, over medium heat, add olive oil and onions and saute until translucent, about 4 min. In the last minute, add the garlic. Place squash, potatoes, peppers and onions into a slow cooker/crock pot with broth, cumin, Lodo Red Adobo, salt and pepper. Cook on high heat for 4 hours or on low heat overnight. In a food processor, puree soup until smooth, then return to pot over low or warm. Adjust seasoning to taste.
Serve garnished with a dollop of sour cream, diced avocados, and sautéed onions. For a chunkier soup, retain half the sautéed onions before adding to the crock pot and add after the soup is pureed.