Spiced butternut squash stew

Name: Spiced butternut squash stew
Ingredients: 2 poblano chiles; 4 tablespoons (½ stick) butter; 2 tablespoons oil; 2 onions, diced; 5 pounds butternut squash (2 medium, or 1 large), peeled, seeded and cut into ½-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