The plan was to make poblano pepper soup for our second meal of the day. In preparation for that this morning I charred and peeled several chili peppers using a torch. As the skin chars it makes a crackling and popping sound and sometimes even shoots sparks. After the charred peppers rest a few minutes in a closed container the skin rinses right off under running water.
The ingredients for the poblano soup were:
- roughly chopped onions
- poblano peppers (roasted, peeled, roughly chopped)
- blanched fresh spinach
- olive oil for sautéing
The onions and garlic were sautéed with olive oil followed by the poblano peppers.
Next I added the spinach, which had been blanched with boiling water, and continued cooking a few more minutes.
I then blended everything to a smooth consistency, added an avocado and blended some more.
I transferred the blended green mixture to a small pot, added water to thin it down and seasoned it with salt.
I could see this wasn’t enough soup for the two of us so I decided to make another soup out of roasted butternut squash. The ingredients for the butternut squash soup were:
- roasted butternut squash
- roasted onion
- roasted garlic
- mustard seeds
- cumin seeds
- cardamom seeds
- curry leaves
- olive oil
- kosher salt
- black pepper
- dried fenugreek leaves
I lightly brushed the squash, onion and garlic with olive oil and seasoned them with salt and pepper. The squash roasted in a 450ºF oven for an hour. I took the garlic out of the oven after 20 minutes and the onion after 25 minutes.
While the squash was cooling I sautéed mustard seeds, cumin seeds, cardamom seeds, asafoetida and curry leaves in olive oil.
Next I added the roasted onion, roasted garlic and roasted butternut squash and mixed them all together.
I transferred everything into a small pot, added water and heated it to a simmer.
Using a stick blender I puréed the squash mixture smooth.
When the soup was well heated I added powdered fenugreek leaves (kasoori methi) and adjusted the seasoning by adding salt, cumin powder and mango powder (amchur) for tartness.
When both soups were thinned with water and properly heated I poured them simultaneously into the same bowl.
I was surprised that although poblano peppers were the predominant ingredient in the green soup it was the avocado flavor that stood out. I can think of many variations for either of these soups. Coconut milk would have tasted great in both of them but I was trying to keep fats to a minimum.