Photo by anka
Ingredients
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2
yellow plantains (plus one thinly sliced and pan fried for topping)
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1
small (about 900 g – 2 pounds) butternut squash
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1
small onion diced
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2 tablespoons
oil
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1
chipotle pepper in adobo sauce
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4-5 cups
vegetable or chicken stock
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1-1.5 teaspoons
salt
Directions
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Preheat oven to 350 F degrees.
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For plantains;
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Cut the tops and bottoms off each plantain.
Cut a slit into a peel on one side of the plantain.
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For butternut squash;
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Cut squash in half and scoop out seeds, place cut side up-side-down and poke holes with the tip of the knife.
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Roast plantains and squash for approximately 45 minutes. Plantains skins should be completely blackened. Let cool to room temperature. Peel and chop.
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In a large saucepan heat 2 tbsp oil and sauté onion until becoming translucent; add plantains, squash, chipotle pepper, stock and salt.
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Bring to boil and let simmer for 2-3 minutes.
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Puree soup using the blender or immerse blender.
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In a large frying pan; fry sliced plantains on 2 tbsp oil for 2-3 minutes on each side, season with salt.
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To serve pour soup into a bowl and top with 2-3 fried sliced plantains.
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In my case, I don’t want to name the names, but somebody did eat fried plantains.
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