I love soup at the holidays. This one is simple to prepare. You’ll need about 3 squash. I like to use two butternut and one acorn. Peel the skin off and remove seeds. Dice and place on baking sheet. Add a halved and seeded poblano to the same pan off to the side to keep it separate from the squash. Put 4 large garlic cloves with skin-on off to the side in the pan as well and put a small piece of foil over top of the garlic so it doesn’t burn. I do this to save time and dirty dishes. You may need to divide everything in two sheet pans so don’t hesitate to do that for even cooking. Coat everything lightly with olive oil and a sprinkling of salt. Place in oven heated to 350 degrees and roast for about 20 minutes until veggies are tender.
Meanwhile make a roux. In a medium saucepan, melt about 4 T. butter. Add about 3 T. flour and whisk. It should resemble wet sand. Adjust with more butter or flour to reach this texture if necessary. Whisk and let cook over low heat (don’t burn) until it reaches a golden color. Add about 3 Qt. of chicken or vegetable stock and whisk together. Add rough pieces of onion, a chopped peeled carrot, a chopped celery stalk, thyme and a bay leaf. You are going to discard them so they need not be perfectly chopped. Let cook about 30 minutes whisking regularly. It will thicken slightly. Strain and set aside.
In a blender or Vitamix, add the roasted squash, thickened strained stock, and roasted garlic peeled. You might have to do in two batches. Purée and add salt to taste and some cream and or almond milk to taste. Set aside.
Separately combine the poblano, a handful of parsley and a dash of salt to blender and purée.
To serve, scoop squash soup into a bowl and with a spoon drizzle poblano mixture over top.
You can also top it with Pro-Chi and/or sunflower seeds and pepitas.