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; otherwise you’ll need to use a food processor to puree 1/2 the ingredients.

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!