Equipment
Ingredients
Soup Base
- 15 ml olive oil
- 150 g yellow onion, diced
- garlic, minced
- 800 g butternut squash, peeled, seeded, and cubed
- 20 g chipotles in adobo, finely chopped
- 750 ml vegetable broth
- 200 ml full-fat coconut milk, shaken well
- 5 g kosher salt
Crispy Garnishes
- 60 ml neutral oil
- corn tortillas, cut into thin strips
- 150 g cremini mushrooms, quartered
- 100 g green beans, trimmed and cut into 2cm pieces
- 2 g kosher salt
Nutrition (per serving)
Method
Heat olive oil in the Dutch oven over medium heat. Add the diced yellow onion and minced garlic, sautéing until the onions become translucent and fragrant, taking care not to brown the garlic.
Add the cubed butternut squash, chopped chipotles in adobo, and vegetable broth to the pot. Bring the mixture to a gentle boil at 100 C / 212 F, then immediately reduce the heat to maintain a steady simmer until the squash is completely tender.
Carefully transfer the hot soup base to a high-speed blender, working in batches if necessary. Blend on the highest setting until completely velvety and smooth. Return the pureed soup to the pot over low heat.
Stir the coconut milk and kosher salt into the pureed soup. Taste and adjust seasoning if needed, then keep warm over very low heat while preparing the garnishes.
In a separate frying pan, heat the neutral oil to 175 C / 350 F. Add the corn tortilla strips in an even layer and fry until golden and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate. Immediately season with a pinch of the salt allocated for the garnishes.
Drain all but one tablespoon of the remaining hot oil from the frying pan. Return to medium-high heat and sear the quartered cremini mushrooms and green bean pieces undisturbed until they develop deep brown, blistered edges. Toss, season with the remaining salt, and remove from heat.
Ladle the hot soup into individual bowls. Top each serving with a cluster of the blistered green beans and seared mushrooms, then finish with a generous handful of the crispy tortilla strips just before serving.
Chef's Notes
- Frying the tortillas first is a strategic move: it infuses the frying oil with a deeply toasted corn flavor, which then elegantly seasons the mushrooms and green beans during the searing phase.
- For the absolute silkiest texture, use a high-speed countertop blender rather than an immersion blender, and allow it to run for at least 60 seconds on the highest setting to break down the fibrous squash walls.
- The inherent acidity of the tomatoes and vinegar in the adobo sauce helps cut through the richness of the coconut milk. However, if you find the final bowl lacking brightness, a subtle squeeze of fresh lime juice just before serving works wonders.
- When selecting butternut squash, choose one with a long, thick neck. The neck contains solid flesh without seeds, providing maximum yield and perfectly uniform cubes for an even cook.
Storage
Refrigerator: 4 days — Store the soup base separately from the crispy garnishes to maintain texture.
Freezer: 3 months — Freeze the blended soup base only. Do not freeze the toppings.
Reheating: Warm the soup gently on the stovetop over low heat. Recrisp the tortillas in a dry skillet if necessary.
