Roasted Butternut Squash And Poblano Soup - cooking recipe

Ingredients

1 butternut squash
1 poblano pepper
1 lime, juice of
3 cups low sodium vegetable broth or 3 cups water
cumin, to taste
pepper, to taste

Preparation

Preheat oven to 400\u00b0F.
Cut butternut squash in half, lengthwise and scoop out the seeds.
Place cut sides down on a baking sheet with the poblano pepper. Roast for 30-40 minutes, or until squash is cooked through.
Remove squash flesh (once it's cool enough to touch) and put it in medium-large pot.
Remove the skin of the poblano (it looks a little plastic-y), tear the flesh into pieces/strips and drop in the pot.
Add the stock/water and puree in a blender or using an immersion blender.
Add cumin and pepper (black or white).
Add lime juice.
Cook over medium heat until it is reduced to a consistency that you like, stirring occasionally. If you add more water, it may be necessary to blend again.
Serve with a dollop of sour cream and/or some chopped fresh cilantro.