Spiced butternut squash stew Recipe - Los Angeles Times

Ingredients

• 2 poblano chiles
• 4 tablespoons (1/2 stick) butter
• 2 tablespoons oil
• 2 onions, diced
• 5 pounds butternut squash (2 medium, or 1 large), peeled, seeded and cut into 1/2-inch cubes
• 1/3 cup dry white wine
• 6 cups vegetable broth
• 1/2 teaspoon smoked paprika
• 1 teaspoon New Mexico chile powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• Freshly ground black pepper
• 1/4 cup maple syrup, divided
• 1/2 cup raisins, coarsely chopped
• 6 to 8 pieces stale bread, preferably dark whole-grain, coarsely chopped
• 1 cup heavy cream
• Fine sea salt
• Tabasco sauce, optional
• 1 bunch green onions, thinly sliced on the bias