• Prep: 30 min
  • Cook: 45 min
  • Serves: 4-6

Kiss bland butternut squash soups goodbye—this version leans on poblano, jalapeño, and Bowery Arugula to add a dash of spice and depth of flavor.

More about Rick
  • 3 tablespoons extra virgin olive oil, plus more (for serving)
  • 1 onion, chopped
  • 1 leek, white and light green parts only, halved, cleaned, and thinly sliced
  • kosher salt, freshly ground pepper
  • 1/2 fennel bulb, cored and chopped
  • 1 poblano, stemmed, seeded and chopped
  • 1/2 jalapeño, stemmed and finely chopped
  • 2 garlic cloves, finely grated
  • 1/2 butternut squash, peeled, seeded and cut into 1” pieces
  • 1 14.5 ounce can diced tomatoes
  • 1 quart low sodium vegetable stock or chicken stock
  • 1 bay leaf
  • 1 15.5 ounce can cannellini beans
  • Bowery Arugula, 4.0 oz, torn into 2” pieces
  • parmesan cheese and cracked black pepper (for serving)
  1. Heat olive oil in a large heavy pot over medium-high, cook onions, leeks and season generously with salt and pepper, tossing occasionally, until tender and translucent, 5-6 minutes.
  2. Add fennel, poblano, jalapeño, garlic, season with salt and pepper and cook, tossing occasionally until tender, 6-8 minutes.
  3. Add butternut, tomatoes, stock, bay leaf and cook until butternut is tender but still holds its shape, 8-10 minutes.
  4. Stir in beans and cook until warmed through, about 3 minutes.
  5. Remove from heat and stir in Bowery Arugula. Let sit 10 minutes and serve topped with Parmesan, cracked black pepper and a drizzle of olive oil.
Bowery Ingredients
Rick Martinez
Our chef

Made for Bowery by Rick Martinez.

Rick Martinez is a James Beard Award nominee, future cookbook author and contributing food editor to Bon Appétit, New York Times and Food Network with a deep love of Mexican culture and cuisine. Rick lives in New York but is currently in Mexico researching regional food for his upcoming book, Siete Platos.

More Recipes