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Spicy Poblano, Butternut and Arugula Soup

Spicy Poblano, Butternut and Arugula Soup

Spicy Poblano Butternut Arugula Soup.jpg


  • 3 tablespoons extra virgin olive oil, plus more (for serving)

  • 1 onion, chopped

  • 1 leek, white and light green parts only, halved, cleaned, and thinly sliced

  • Kosher salt, freshly ground pepper

  • 1/2 fennel bulb, cored and chopped

  • 1 poblano, stemmed, seeded and chopped

  • 1/2 jalapeño, stemmed and finely chopped

  • 2 garlic cloves, finely grated 

  • 1/2 butternut squash, peeled, seeded and cut into 1” pieces

  • 1 14.5 ounce can diced tomatoes 

  • 1 quart low sodium vegetable stock or chicken stock

  • 1 bay leaf 

  • 1 15.5 ounce can cannelini beans

  • 2 cups packed Bowery Arugula, torn into 2” pieces

  • Parmesan cheese and cracked black pepper (for serving)


Heat olive oil in a large heavy pot over medium-high, cook onions, leeks and season generously with salt and pepper, tossing occasionally, until tender and translucent, 5-6 minutes. Add fennel, poblano, jalapeño, garlic, season with salt and pepper and cook, tossing occasionally until tender, 6-8 minutes. Add butternut, tomatoes, stock, bay leaf and cook until butternut is tender but still holds its shape, 8-10 minutes. Stir in beans and cook until warmed through, about 3 minutes. Remove from heat and stir in Bowery Arugula. Let sit 10 minutes and serve topped with Parmesan, cracked black pepper and a drizzle of olive oil.


Recipe developed by Rick Martinez for Bowery Farming.

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