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Butternut and Corn Soup with Roasted Poblano Peppers

Suggested Wines

  • Edelzwicker (Off-Dry White)
  • Riesling (Semi-Dry White)
  • Gewurztraminer (Dry White)

Thanks to our good friend, Chef Christine Ferris, for another amazing recipe. This was featured at our November 3rd, 2012 Winemaker’s Dinner where it received a standing ovation.


  • 5 cups butternut squash (or a blend of winter squash) pureed
  • 4 cups canned creamed corn
  • 4 to 6 poblano peppers, roasted, skinned, seeded and diced (use the juice in the bottom of the bowl, it is full of flavor)
  • 3 tablespoons olive oil or butter/oil blend
  • 1 large onion, diced
  • 2 tablespoons garlic, minced
  • 6 cups of chicken or vegetable stock
  • 2 tablespoons apple cider vinegar (or lemon juice)
  • Garnish with 1 red pepper, minced
  • Salt and pepper to taste


  1. Sautee the onion and garlic in a heavy bottomed soup pot
  2. Add the puree, creamed corn and stock, reduce heat and simmer 30 minutes or more
  3. Add the diced poblanos and simmer for 15 minutes
  4. Taste and season with salt and pepper as desired
  5. Add the apple cider vinegar if desired
  6. Serve garnished with minced red pepper
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6130 122nd Ave | Fennville, MI | 49408 | 269-561-2396