Preheat oven to 400°. Wrap onion and garlic in foil with a little oil and place onto a baking sheet with 1 poblano pepper and put in oven.

Roughly chop the round bottom portion of the butternut squash. Place on a baking sheet and dust both sides with coriander and sazon then place into the oven. Bake for 15 minutes.

Combine the chicken broth, buttermilk, 1 tsp ground coriander and blue cheese crumbles in a pot and bring to a simmer.

When the butternut squash, onion, garlic and poblano are done roasting remove the charred outer skins and add to the pot. Blend smooth with an immersion blender.

Shred the chicken and add to the pot. A rotisserie chicken can be used or even a rinsed and drained can of beans in place of smoked chicken.

Peel and spiralize the remaining portion of the butternut squash. Chop the delicata squash into half rounds and add both the to the pot.

Finely chop the rosemary stir in and let simmer for an hour before serving.