Cook Along with Chef Deniz: Fraser Valley Squash Soup

November 05, 2020

Cook Along with Chef Deniz: Fraser Valley Squash Soup

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Tonight we are cooking with some of the super delicious, seasonal ingredients found right here in our backyard. Langley is such a beautiful place filled with farms, producers and great products - in this class we will highlight a few of them an hopefully encourage you to come visit & check out all of fantastic food our region has to offer.!

Open the other recipes he featured tonight in your browser so you can work across his menu as you watch along.

Fraser Valley Squash Soup w/ Crème Fraiche and Marinated Apples

By Chef Deniz Tarakcioglu


  • 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


  • 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.

Prep Time: 35 Minutes

Cook Time: 45 minutes

Yield: 4

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