Cook Along with Chef Deniz: Fraser Valley Squash Soup

Fraser Valley Squash Soup w/ Crème Fraiche and Marinated Apples

By Chef Deniz Tarakcioglu

November 5th, 2020

Ingredients:

• 2lbs peeled squash cut into large chunks
• 1 leek, rinsed and sliced
• 1 medium white onion
• 1 stick of celery
• 2 cloves of garlic, puréed
• 30mL sherry vinegar
• 30mL maple syrup
• 100mL whipping cream
• 500mL vegetable stock or water
• 1 granny smith, cut into matchsticks
• 20mL fish sauce
• 50mL ginger minced
• 30mL tamarind paste
• 50mL butter
• 100mL creme fraiche or sour cream

Instructions:

• Preheat your oven to 400F. Toss the squash pieces with a generous pinch of salt and olive oil and bake in the oven until very tender around 20-30 minutes.
• In a medium sized pot sauté leeks, onions, celery, garlic and ginger until translucent and soft.
• Deglaze with sherry vinegar, cook off, add maple syrup, tamarind paste, vegetable stock, squash and bring up to a boil. Add cream and simmer around 10 minutes.
• In a bowl toss the apples with fish sauce. Purée the soup in a blender and correct seasoning. Top with creme fraiche and apple sticks, serve.