Roasted Butternut Squash And Poblano Soup

• 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

1. Preheat oven to 400u0b0F.
2. Cut butternut squash in half, lengthwise and scoop out the seeds.
3. Place cut sides down on a baking sheet with the poblano pepper. Roast for 30-40 minutes, or until squash is cooked through.
4. Remove squash flesh (once it's cool enough to touch) and put it in medium-large pot.
5. Remove the skin of the poblano (it looks a little plastic-y), tear the flesh into pieces/strips and drop in the pot.
6. Add the stock/water and puree in a blender or using an immersion blender.
7. Add cumin and pepper (black or white).
8. Add lime juice.
9. 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.
10. Serve with a dollop of sour cream and/or some chopped fresh cilantro.

butternut squash, pepper, lime, vegetable broth, cumin, pepper

Taken from www.food.com/recipe/roasted-butternut-squash-and-poblano-soup-155270 (may not work)