JeanMarie Brownson: Pantry and refrigerator staples help create a cozy soup for those bone-chilling days before spring comes
JeanMarie Brownson, Tribune Content Agency
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1/3 cup plus 2 tablespoons olive oil
2 or 3 cloves garlic, finely chopped
8 cups diced fresh butternut squash OR 2 bags (16 ounces each) frozen butternut squash
1 quart mushroom broth
2 poblano peppers
1/3 cup extra virgin olive oil
1/2 cup roughly chopped fresh cilantro
2 tablespoons chopped fresh mint leaves or 2 teaspoons dried mint
1 1/4 teaspoons salt
2 tablespoons refrigerated ginger puree or lemongrass puree OR a combination
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