It’s a bit easier if you cut up all the ingredients before hand for this recipe. Also if you own an immersion blender like my fabulous Cuisinart CSB-76 Smart Stick Hand Blender
Also, Hatch chiles are key. Go get some – in Texas, you’ll find tons of hatch chiles (literally!) at Central Market. (And more Hatch chile recipes too.)
Ingredients:
1 yellow onion, diced
2 tbsp butter
1 butternut squash – peeled, seeded & cut into 1″ cubes
4 ears worth of fresh corn kernels (remove from the cob with a knife)
4 fresh Hatch chiles, roasted and cut into 1/2″ squares (keep the seeds!)
~3 cups vegetable broth
1/2 cup heavy cream
pinch salt
pepper to taste
Method:
In a stock pot over medium heat, melt butter. Add onion and butternut squash; saute until onion is translucent adding a bit of salt and pepper along the way.
Meanwhile, roast your Hatch chiles. (If you didn’t buy them that way. Quick tip for those in Houston: Central Market sells fresh Hatch chiles already roasted. You’ll want 1 – 1.25 cups.)
Add enough vegetable broth to cover butternut squash mixture, then add corn. Cover pot and bring to a gentle boil until butternut squash is tender, about 20-25 minutes. Remove from heat and set aside half of mixture without liquid.
This is the fun part: Use your fabulous immersion blender and blend everything in the pot up real nicely, which will probably take about 5-7 minutes. More if it’s been one of those days.
Next, on low-medium heat, return the set aside portion to the pot. Stir in heavy cream. Stir in hatch chiles. While simmering for 10 minutes, tweak salt and pepper to taste.
Enjoy!
If you want to be notified the next time I write something, sign up for email alerts or subscribe to the RSS feed. Thanks for reading!
