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1

tablespoon canola oil

1

cup chopped onion (1 medium onion)

2

teaspoons coarsely chopped ginger

1

garlic clove, coarsely chopped

One

21/2- to 3-pound butternut squash, cut into 1/2-inch cubes (about 5 cups)

3/4

cup Fuji apple, cubed (from one small apple)

1

cup macadamia nuts, soaked in water overnight and finely chopped

3

cups Chicken Stock (page 112)

Salt and white pepper to taste

Roasted Poblano Chile Cream (facing page)

1. Heat the oil in a medium pot over medium heat. Add the onion, ginger, and garlic. Sauté until the onion is translucent, 2 to 3 minutes, stirring constantly so the mixture does not burn. Add the squash, apple, and macadamia nuts, stir for 1 minute, and then add the stock. Bring to a boil, lower the heat, and simmer, uncovered, for 20 to 25 minutes, or until the squash is fork-tender. Remove the pot from the heat.

2. Working in batches, transfer the soup to a blender and puree until smooth. Serve each bowl of soup with a dollop of Roasted Poblano Chile Cream.

roasted poblano chile cream

MAKES ABOUT 1/2 CUP

1

large poblano chile

31/2

ounces soft silken tofu

1/3

teaspoon salt

1. Turn the heat on a gas burner to high and place the poblano directly on top of the flame. Allow the skin to char (it will crackle and pop). Continue roasting and rotating the chile until it is completely blackened. If you have electric burners, see the Cook’s Note.

2. Put the chile in a bowl and cover it with a plate (or put it in a small pot and cover with a lid). Allow the chile to sweat for about 20 minutes as it cools. Using your hands, gently peel off the skin (it will slip off easily). Cut open the chile, beginning at the tip, remove the seeds, and chop it into small cubes.

3. In a small food processor, combine the chopped chile, the tofu, salt, and 3 tablespoons of water and process until smooth. You may need to stop and scrape down the sides of the work bowl occasionally.

* * *

COOK’S NOTE: If you have an electric oven and stove top, try roasting your chile this way: Set the oven rack as close to the broiler as possible and preheat the broiler to high. Put the chile on a sheet pan and place it in the oven, leaving the oven door slightly ajar. Broil for 5 to 10 minutes, turning every few minutes, until the skin is charred and blistered. (Don’t leave it unattended; there’s a very small chance it could catch on fire.)

* * *

roasted red pepper and tomato soup with garlic and parmesan croutons

SERVES 6 TO 8

As a busy mom, I usually buy boxed roasted red pepper and tomato soup as a timesaver. There is nothing wrong with a good-quality organic boxed soup, I say. Bottom line, boxed soups are convenient, processed with fewer preservatives than canned, and the good ones actually taste delicious. Ask my daughter! I decided to create a version that is just as tasty as our beloved boxed version and is relatively quick and easy. The croutons add a little bit of grown-up sophistication and a textural crunch, which are just what this velvety soup needs.

2

tablespoons canola oil

1

carrot, peeled and chopped

1

shallot, chopped

11/2

cups chopped onion (about 1 large onion)

2

teaspoons garlic powder

Two

141/2-ounce cans diced roasted tomatoes with their juice

One

17-ounce jar roasted red peppers, drained and coarsely chopped

2

cups Roasted Vegetable Stock (page 113)

3/4

cup heavy cream

1/2

teaspoon salt

1/2

teaspoon pepper

Garlic and Parmesan Croutons for garnish (page 90)

1. Heat the oil in a large pot over medium-high heat. Add the carrot, shallot, onion, and garlic powder. Cook for 4 to 5 minutes, until the carrots have softened slightly and the onion is translucent. Add the tomatoes and their juice, roasted red peppers, and stock; bring to a boil, lower the heat, and simmer, uncovered, for 15 minutes. Turn off the heat and stir in the cream.

2. Working in batches,