Smoked Poblano and Butternut Squash Soup

I had the smoker fired up last weekend to smoke a bunch of pork and decided to roast as many peppers as I could find too. This soup came from the really yummy smoked poblanos......

Important notes:

1. This soup was too spicy for me to eat. I can only handle medium spice levels. I did add a bunch more squash and cream the next day to reduce the heat and the taste was not as fabulous.

2. You are going to blend everything together in the end, so don't worry to much about chopping everything to the exact size listed.

2 medium butternut squash

2 T butter

3 onions, roughly chopped

2 T cumin seeds

6 or 7 smoked poblano peppers

6 cups broth (vegetable, chicken or pork would work)

Smoke peppers for approximately 4 hours or until they start to wilt and brown a little. Remove stems and seeds and cut into roughly 1-inch strips.

Roast whole squash in the oven at 350 for about an hour, or until they are soft and the outside is starting to brown. Let it cool slightly and remove seeds, skin, etc. Cut squash into roughly 2-inch cubes.

Carmelize the onions in butter over medium heat for approximately 10 minutes or until they are just starting to brown, stirring occasionally. Add cumin and cook for a few more minutes, stirring occasionally. Add poblanos and cook for a few more minutes, stirring occasionally.

Add squash and broth and increase heat to high until soup comes to a boil. Reduce heat and simmer for 20 minutes to blend flavors. Puree soup (I use a food processor) and serve.