Squash Soup with Roasted Poblano Strips

About this recipe

Squash soup with rajas combines the gentle sweetness of roasted pumpkin with the distinctive flavour of rajas de chile poblano - strips of roasted and peeled chilli - and the creaminess of soured cream and cheese. It is an autumnal seasonal soup in central Mexico, where pumpkin is harvested between September and November. The poblano chilli strips provide a flavour contrast that transforms a simple soup into something memorable.

1. 1

   Prepare the rajas (roasted chilli strips): roast 3 poblano chillies directly on the gas burner flame or in the oven at 220°C, turning until all the skin is blackened and blistered. Place them in a plastic bag for 10 minutes to sweat. Peel them, remove seeds and veins, and cut into 1 cm strips. Set aside.

   💡 The plastic bag trick makes peeling much easier: the steam's moisture separates the skin from the flesh.

2. 2

   Cut 1 kg of pumpkin (or butternut squash) into 3 cm cubes. Roast in the oven at 200°C with a drizzle of oil, salt and pepper for 30-35 minutes until soft and lightly caramelised at the edges.

   💡 Roasting the squash rather than boiling concentrates the natural sugars and gives the soup much more flavour.

3. 3

   In a saucepan, sauté 1/2 chopped onion and 2 garlic cloves in oil until translucent. Add the roasted squash and 700ml of vegetable or chicken stock. Blend everything until smooth. Return to the saucepan over low heat, add 100ml of cream and adjust salt.

   💡 For a lighter soup, use plain unsweetened yoghurt instead of cream.

4. 4

   In a separate pan, heat butter and sauté the poblano chilli strips with a pinch of salt for 3-4 minutes. Serve the hot squash cream in bowls, place the poblano strips in the centre, add crumbled fresh cheese, a drizzle of cream and toasted pumpkin seeds for a crunchy touch.

   💡 A drizzle of chilli oil or sriracha just before serving adds a delicious spicy contrast.