Pureed butternut squash soup with sage and garlic has long been a staple of mine. I look forward to it all year long, anxiously awaiting Autumn when butternut squash is aplenty. Today at the farmers market, however, I happened upon some gorgeous chilaca peppers—the fresh version of dried pasilla peppers. Mostly mild but with a little kick, they are similar to poblanos (which, along with jalapenos, can double as a replacement in the event that you cannot find fresh chilacas), and struck me as the perfect mate for the beautiful butternut squash already in my bag. A little garlic, onions, cilantro and chicken broth was all that was needed to create a rich, green-flecked soup. New favorite.