Chef’s Recipe: Ben Genaille’s Clay Baked Squash Soup
For our Anna & Kristina's Grocery Bag episode featuring the cookbook Where People Feast, our guest chef was Ben Genaille, who was an integral part the 2010 Olympic Games in Vancouver, spearheading the aboriginal cuisine components. Ben currently holds the position as head of the Vancouver Community College's Aboriginal Culinary program, which he founded in 2008.
350 gm peeled squash, medium diced
350 ml medium diced onion (approx.)
2 cloves garlic
2 russet potatoes, peeled and diced
2 litres of vegetable stock
1 stalk celery
salt & pepper to taste
In a clay “casserole” type vessel, place squash, clove, 1/2 the onions and 1 sprig thyme, cover, place in 350 degree oven until squash is tender (approx. 1.5 hrs).
In a medium pot, sauté remaining onions & celery; sauté until translucent. Add potatoes and 1 litre of vegetable stock.
Cook until potatoes are soft, and carefully blend mixture in food processor. Place back in pot.
Once squash mix is cooked, remove fresh herbs, then purée in blender and add mixture to ingredients in pot.
Place pot on medium heat, bring to a simmer slowly adding remaining vegetable stock until desired consistency is reached.
Season with salt and pepper, and enjoy! You can garnish soup with a crostini, drizzle of oolichan oil, or chive oil.
Makes 2.5 litres.