4 medium servings.
2 medium size of a softball Acorn squash
4 cups of vegetable broth
2 medium fresh carrots
1 medium sweet yellow onion
1 tablespoon vegan butter
2 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon white pepper
A pinch of grated nutmeg
2 Poblanos roasted, skin, devein and cut into strips
1 cup of charred corn kernels, about 1-2 ears of corn depending on size
¼ cup of Mexican crema or Greek yogurt, if using Greek yogurt dilute with a bit of water and add a pinch
of salt. (See note for vegan option)
2 corn tortillas, thinly cut into strips, baked or fried
Preheat the oven to 350°F. Split the squash in half and scrape out the seeds with a spoon.
Cut the squash halves into quarters and place in a mixing bowl, leaving the skin on the squash sections.
Peel the carrots a cut in half. Toss the squash and carrots with the olive oil and lay the squash pieces and carrots on a baking sheet. Bake for 40 to 55 minutes or until the squash flesh begins to turn golden brown and is tender. Let it cool, scrape the flesh and set to the side.
Dice the onion and over a medium-high heat using a heavy bottom soup pot, place the oil the onions and a pinch of salt. Cook until they are soft and translucent. Lower the heat and keep on cooking until deep golden brown and caramelized.
Add the reserved squash flesh, carrots, vegetable broth, salt, pepper and nutmeg. With the help of an immersion blender blend the soup until smooth. Let it simmer until bubbly hot. Adjust the liquids and salt if needed, for desired consistency and taste. At last, right before serving, add the tablespoon of butter and stir until melted and incorporated, top the soup with all the garnishes and enjoy!
For vegan: Replace Mexican crema or yogurt with any soy, coconut or almond based cream.
Enjoy the flavors of fall.
Chef Martin Lopez