Ingredients
4 large zucchini or summer squash or 2 chayotes
2 T unsalted butter
1 small yellow onion, diced
4 large garlic cloves, roughly chopped
4 bay leaves
1 1/2 t salt, plus more to taste
3 1/2 c low sodium chicken or vegetable broth
4 oz fresh spinach, stemmed, roughly chopped
1-2 poblano chies, roasted, peeled, and seeded
6 sprigs cilantro, stems and leaves, chopped
1/2 to 1 small jalapeño pepper, stem and seeds
removed, cut into quarters (optional)
1 c whole milk
1/4 t grated nutmeg
1/4 c sour cream
Preparation
Trim blossom ends of squash and cut into 1-inch pieces. Melt butter in a 3-4 quart pot over medium-high heat. Add onion, garlic, bay leaves and salt. Cook, stirring, 1 minute, then add the squash. Cook 5 more minutes, stirring occassionally. Add the broth, increase heat to high, bring to a boil. Reduce heat to a simmer and cook until the squash is very sort, 8 to 10 minutes. Add the spinach, poblano chiles, cilantro, and jalapeño, and cook 8 minutes. Transfer the mixture to a blender and puree until smooth. Return the soup to the pt ad reduce heat to low. Add the ilk and nutmeg and check seasonings; add more salt if needed. Cook 10 more minutes, to let the flavors combine. Stir in the sour cream just before serving. Serve hot.
