savory winter squash soup with poblano crema
This savory winter squash soup is one we've returned to and tweaked for over a decade. This version has been simplified, refined, and - dare we say - perfected. The final soup is creamy and savory, with a hint of smoky flavor from roasted poblano and deep subtle sweetness from the squash. Lime juice lifts the flavor to balance everything out! It feels so good to eat and is immensely satisfying.
veggie umami is the flavor base of this soup, which allows everything to come together quickly and with layered complexity. The poblano crema is not entirely necessary, but it adds such a great element and pop of flavor when enjoying the soup. I always end up going back for another bowl (or two)!
1/4 medium onion
1 lb winter squash cubes (butternut, honeynut, delicata, acorn, kabocha, etc…)
1 rib celery
1 garlic clove
2 poblano peppers
2 Tbsp lime juice (1-2 limes)
1/4 tsp cumin
1/2 tsp oregano
4 c water
2 tsp veggie umami
1 3/4 tsp salt
1/4 avocado
- Slice poblanos off the core and remove seeds. Roast at 425 for 20 minutes. Set aside.
- While peppers are roasting, prepare all vegetables: peel/clean/cube squash, dice onion and celery, mince garlic, squeeze limes. Don't obsess here, everything is getting blended up anyway eventually. The smaller the squash cubes, the faster the soup will cook.
- Add 1-2 Tbsp butter or oil to a medium-large pot. Melt butter over medium, then add onion and celery. Saute for 5 minutes.
- Add butternut squash cubes. Saute for 10-15 minutes, depending on size of cubes.
- Add garlic. Cook for 1 minute, until fragrant.
- Add 2 tsp veggie umami, 1 3/4 tsp salt, 4 c water, 1/4 tsp cumin, 1/2 tsp oregano, and half the roasted poblano. Bring to a boil.
- While that's heating, make the crema. Blend 1 T lime juice, 1/4 avocado, 1 roasted poblano, 1/2 tsp salt, and 6+ Tbsp water until smooth and pourable, adding more water as needed.
- Boil the soup until the butternut squash is tender. This shouldn't take long.
- Using an immersion blender or blender (in batches), blend the soup until creamy. Add 1 Tbsp lime juice.
- Serve topped with crema.
