Lisa ahier
Chef, SoBo, Tofino, B.C.
Out with
Brown sugar glazed or marshmallow topped yams
Bring on
Squash and Poblano Soup. I like the smokey flavour of the poblano chiles that tends to counterbalance the natural sweetness of the squash. The extra effort to roast and peel the poblanos is definitely worth it and stores should all be stocking poblanos, as they are in the height of their season.
The recipe
3 lb squash
4 Tbsp olive oil
1 or 2 poblano chilies (2 if you like it hot)
4 Tbsp butter
3 apples, peeled, cored and sliced (preferably Granny Smith, Fuji, Pippin or Pink Lady)
2 large leeks, whites only, sliced 1 medium car
rot, diced small 2 stalks celery, diced small
6 cups vegetable stock
1 tsp salt
2 cups whipping cream
1 Tbsp fresh thyme leaves
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Cut the squash in half and scoop out the seeds (save them for roasting later).
3. Rub 1 Tbsp of the olive oil on the flesh of the squash, and prick the outer skin with a fork. Lay the squash cut side down on the prepared baking sheet and bake for 30 to 40 minutes, or until the squash flesh is tender and easy to scoop out. After 25 minutes add 1 cup of water or vegetable stock to the pan to keep it from browning and allow the squash to steam for the last 5 minutes of cooking.
4. Remove the squash from the oven (keep the oven on) and allow to cool, about 30 minutes. Scoop the flesh out with a firm spoon and set aside. Discard the skin.
5. Meanwhile place the poblano chilies on a baking sheet and bake for 20 minutes or until they are dark all over. Remove from the oven (keep the oven on) and place in a bowl, covered, for 20 minutes. This will help to steam off the skin. When they are cool enough to handle, remove the stems and skins and set the chilies aside.
6. Heat the remaining 3 Tbsp olive oil in a large, heavy-bottomed soup pot over medium heat and add the butter, apples, leek, carrot and celery. Sauté for 20 minutes, until tender.
7. Add the poblanos and cooked squash with the stock and salt. Turn the heat to low and simmer uncovered for 30 minutes.
8. Meanwhile clean the squash seeds of any stringy flesh then wash them. Pat them dry and place them, on a parchment-lined baking sheet, in the oven for 10 to 15 minutes.
9. Add the cream and thyme leaves to the soup. Purée the soup using an immersion blender, food processor or traditional blender until smooth and silky. Use the toasted seeds as a garnish. Serves 6-8 From The Sobo Cookbook by Lisa Ahier with Andrew Morrison (2014). Excerpted by permission of Appetite by Random House.