Winter squash and yam soup with poblano peppers from Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure by Anna Thomas

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Notes about this recipe

  • TrishaCP on December 29, 2016

    This made a hearty and filling soup. I used turkey stock since it was on hand, and I liked the depth of flavor it brought. I also waited to add the cilantro until the squash and onions had cooked through. I liked the heat that the chiles brought to the table (in my case, Anaheim), but I am a bit on the fence about the textural component. Anyway, we liked this one quite a lot!

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