Go Back
+ servings
Poblano Pepper Butternut squash soup with coconut lime crema

Poblano Pepper Roasted Butternut Squash soup with Coconut Lime Cream Drizzle Drizzle

Course: Main Course, Soup
Cuisine: American
Keyword: Asylum Restaurant Butternut Squash Soup Recipe, roasted butternut squash soup, vegan butternut squash soup
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 25 minutes
Servings: 8
Calories: 296kcal
Author: Cindy Rainey
This highly flavorful roasted butternut squash soup is flavored with poblano and jalapeno peppers, and a hint of cinnamon and nutmeg. Drizzle with coconut lime cream sauce for a delicious flavorful soup you won't soon forget.
Print Recipe


  • immersion blender


  • 2 Butternut Squash
  • 2 poblano peppers
  • 2 Tablespoons olive oil
  • cups onion white or yellow, chopped
  • 12 ounces Amber Beer
  • 2 cups vegetable broth
  • 1/3 cup maple syrup
  • 4 cloves garlic chopped
  • 1 jalapeño minced, see notes
  • teaspoon cinnamon
  • teaspoon nutmeg
  • ¾ cup coconut milk canned, you will only use the cream part on the top an discard the clear liquid coconut water.
  • cilantro to top

coconut lime cream

  • ¾ cup coconut milk canned, you will only use the cream part on the top and discard the clear liquid coconut water.
  • 2 Tablespoons lime juice
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • olive oil and salt for roasting butternut squash


  • Preheat oven to 400°
  • Cut both butternut squash in half and deseed. Brush with olive oil and salt. Roast cut side up for 45 -50 minutes until tender. Allow to cool enough to handle.
  • Cut the poblano peppers in half, deseed, and remove the stems. Roast in the same oven while the butternut squash is cooking for about 25-30 minutes or until the skin is blackened. Put into a large baggie and allow to steam in the bag for 10 minutes. This will loosen blackened skins which you will peel off and discard.
  • Scoop the cooked butternut squash out of the skins and chop the skinned poblano peppers into smallish pieces and set aside. Chop the onion, garlic, and jalapeño. I use "tamed" jarred jalapeños and use about 10 rings. I do not like it too hot. If you do then use a regular jalapeño pepper. Remove the stem and seeds, then chop. Set all aside separately.
  • In a heavy bottomed large pot, heat the oil. Add in the onion and cook for about 3 minutes until beginning to soften. Add the peppers and chopped garlic and continue cooking for another two minutes until soft and beginning to brown on the edges.
  • Pour in the beer and stir the bottom to deglaze the pan. Add the vegetable broth, squash, maple syrup, cinnamon and nutmeg. DO NOT add the coconut milk just yet.
  • Cover and simmer for 30 minutes.
  • Add the cream from the top of one of the cans of coconut milk. Puree together with an immersion blender or blend in a blender in batches. Salt and pepper to taste.

Coconut Lime Cream

  • While the soup is cooking, you can make the coconut lime cream. Do not stir or shake the can of coconut milk. Remove the top cream part to a small chilled bowl. Whisk together with the lime juice, garlic powder, and salt.
  • Drizzle on the soup before eating and top with chopped cilantro. You should have enough coconut lime cream for the entire batch of soup if you plan portions accordingly. If you refrigerate any remaining cream to serve with leftover soup, warm slightly before using as it will have solidified in the fridge.


Prep time includes cooling time for squash and all prep. Cook time included the time to cook the squash (50 minutes) and the time to bring the soup to a boil and then simmer for 30 mintues.  (about 40 minutes total)


Serving: 1.5cups | Calories: 296kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 400mg | Potassium: 928mg | Fiber: 5g | Sugar: 15g | Vitamin A: 20188IU | Vitamin C: 70mg | Calcium: 129mg | Iron: 3mg