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Butternut Squash, Potato and Roasted Pepper Soup

Ingredients

• 4 Anaheim or poblano peppers
• 1 Tbsp Olive Oil
• 1 Tbsp Butter
• 2 med onions, chopped
• 2 cloves garlic, minced
• 1 butternut squash, peeled and cubed
• 4 Yukon Gold potatoes, medium size
• 2 - 32 oz containers of chicken stock or use fresh or canned
• 1/2 tsp cumin
• 1/2 - 1 tsp ground adobo pepper or cayenne
• 2 tsp salt
• 1/2 tsp pepper
• Salt and Pepper to taste
• Sour cream, avocado and grilled onions to garnish

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