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.
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Ingredients
- 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)
Preparation
- 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.
- Add fennel, poblano, jalapeño, garlic, season with salt and pepper and cook, tossing occasionally until tender, 6-8 minutes.
- Add butternut, tomatoes, stock, bay leaf and cook until butternut is tender but still holds its shape, 8-10 minutes.
- Stir in beans and cook until warmed through, about 3 minutes.
- 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
