By Michael Minorgan for Curtains Up michaelminorgan@yahoo.ca
ROASTED BUTTERNUT SQUASH AND POBLANO CHILI SOUP
This wonderful and robust fall soup combines the sweetness of roasted butternut squash with their earthiness of the poblano chili, a mild chili originating in the state of Pueblo in Mexico. as is the case with many chilies once they are dried they not only take on different flavors but often they also acquire different names. A dried poblano chili becomes the ancho chili which is significantly hotter and more flavorful than the raw green poblano. (1) The poblano is the traditional chili used for the popular Mexican dish ‘chili relleno’.
This week’s recipe is a delicious soup with a definite Mexican twist and goes great with a warm slice of cornbread (see last week’s recipe)……Enjoy !
(1) Wikipedia
* photo courtesy of Ian McEnroe www.yes-moreplease.com
Ingredients
4 cups roasted butternut squash
2 cups leeks white part only chopped
4 poblano chilies
6 cups chicken stock
1/2 tsp grated fresh nutmeg
2 corn cobs roasted
corn tortillas julienned and fried
cilantro chopped
Method
Roast squash in oven until flesh is tender . scoop out flesh. Broil poblanos until they are charred. Remove skin and seeds and dice. Broil or grill ears of corn. cut off kernels and save cobs.
Sauté leeks in olive oil till tender and starting to brown. Add in squash, chicken broth, nutmeg and saved corn cobs. Bring to a boil and simmer for twenty minutes. Take out Corn cobs and puree soup. Stir in half of the diced poblanos and corn kernels. Serve garnished with diced poblano chilies, fried corn tortilla strips and chopped cilantro
