- 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
- Preheat the oven to 350°F. Line a rimmed baking sheet with aluminum foil and lightly grease it using nonstick vegetable cooking spray.
- Place the plantains on the aluminum foil. Bake until golden brown, about 40 minutes. Remove from the oven and set aside to cool.
- 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.
- Stir in the squash and cook until tender, stirring occasionally, about 3 minutes longer.
- 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.
- Turn off the heat and let the soup cool for 10 minutes.
- 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.
- Puree until completely smooth, and then pour the puree into a clean pot. Repeat with the remaining plantains, squash mixture, broth, and milk.
- Bring the soup to a boil over medium-high heat, reduce the heat to low, cover the pot, and simmer for 5 minutes.
- Season with salt and pepper and divide the soup among six bowls. Garish with the cilantro and serve immediately.
Recipe by Chef Lorena Garcia