Creamy Plantain Maduro Soup


  • 3 ripe plantains, peeled and cut into 11/2-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 2 small yellow summer squash, trimmed and thinly sliced
  • 3 cups Chicken Stock
  • 1 tablespoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 2 cups low-fat milk
  • 1/4 cup fresh cilantro leaves


  1. Preheat the oven to 350°F. Line a rimmed baking sheet with aluminum foil and lightly grease it using nonstick vegetable cooking spray.
  2. Place the plantains on the aluminum foil. Bake until golden brown, about 40 minutes. Remove from the oven and set aside to cool.
  3. Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery and cook, stirring once or twice, until they’re beginning to soften, about 2 minutes.
  4. Stir in the squash and cook until tender, stirring occasionally, about 3 minutes longer.
  5. Pour in the chicken stock and add the salt and pepper. Increase the heat to high, bring the broth to a boil, reduce the heat to medium-low, and gently simmer until all of the vegetables are very soft, about 10 minutes.
  6. Turn off the heat and let the soup cool for 10 minutes.
  7. Place one-half of the cooked plantains into a blender jar. Use a slotted spoon to add about one-half of the squash mixture to the blender. Add one-half of the broth and 1 cup of the milk. Cover the blender and then pulse the ingredients together to release some of the heat.
  8. Puree until completely smooth, and then pour the puree into a clean pot. Repeat with the remaining plantains, squash mixture, broth, and milk.
  9. Bring the soup to a boil over medium-high heat, reduce the heat to low, cover the pot, and simmer for 5 minutes.
  10. Season with salt and pepper and divide the soup among six bowls. Garish with the cilantro and serve immediately.

Recipe by Chef Lorena Garcia




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