Butternut and Poblano Soup

Ingredients

Butternut Squash

Poblano peppers

Onions

Garlic

Seasonings (salt, pepper, Lawrys, curry powder, crushed red peppers)

Chicken Stock

Sour cream (optional)

Steps

Preheat oven to 425. With a potato peeler, shave and cut the squash into chunks.

Cut the top off the garlic. Peel the onion and slice in halves.

Add all veggies to the same baking sheet and toast for 30-45 minutes.

Remove from the oven. Using a spoon, take the skin off of the poblano peppers.

Add all roasted veggies to a blender. Add the chicken stock.

Blend until smooth, then add to a pot. Let simmer for 15-20 minutes.

When serving, add a dollop of sour cream in the bowl with the soup.