Roasted Chile Butternut Squash Soup

With the sudden appearance of Autumn and its chilly mornings and nights, we’ve been spotting more and more winter squash type veggies at our CSA and in grocery stores! For this particular dish, we relied on the glorious, yet somewhat intimidating Butternut Squash! Given the gusty coolness in the air, we then decided to make a Soup, and we looked in the fridge to build out the idea. From there, we saw some Hatch Chiles we had squirreled away, and we opted to use them to add some smoky heat to the inherent sweetness of our squash. Lastly, we added some vegetable bouillon and milk to add some saltiness and creaminess to our end product.

We served our soup with toast from our homemade bread, which turned out to be a great scooping vessel.

Time: 45 Minutes


  • A Butternut Squash
  • 3-4 Hatch Chiles (or Poblanos)
  • Vegetable Boullion
  • Milk
  • Black Pepper
  • Optional: Liquid Smoke


  • Roast your Chiles. Then, chop them.
  • Prep your Butternut Squash:
    • Cut the ends off your squash.
    • Slice it in half from top to bottom, and scoop out the seeds with a spoon.
    • Cut each half into cross sections, and use a knife to remove the skin and cutting your squash into chunks.
    • Transfer your squash to a pot, cover with water, and boil until soft.
  • When your squash is soft, drain the water, and mash with a fork.
  • Add in your chopped roasted chiles, bouillon, milk, black pepper, and (optional) liquid smoke.
  • Bring to a low simmer, and puree with an immersion blender (or regular blender).
  • Scoop, Devour, and Enjoy!

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