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Sunday, 16 November 2014

NICOLE’S BUTTERNUT SQUASH SOUP

Adventurous food is a hallmark of Nicole's kitchen. 
  

The Preserved Lemons she used with Rainbow Trout are a Moroccan thing and very unusual but very good.  Now, I’ve just bought my first Smoked Paprika from an HEB so that I can make:
NICOLE’S BUTTERNUT SQUASH SOUP

4 slices thick bacon
6 ounces onion
¼ tsp chili flakes
2 lbs. butternut squash
2 tsp oregano
7 ½ cups chicken stock
2 cups canned diced (fire-roasted) Italian tomatoes with juice
¼ tsp black pepper
Salt to taste
¾ cup cornmeal
Whipping cream
Smoked paprika

·        Peel, seed, and dice butternut squash (1/2 inch cubes)
·        Fry bacon until crisp in Dutch oven.   Remove, chop, and set aside.
·        Fry onion and chili flakes in bacon fat.
·        Add squash and oregano.  Fry 8 minutes.
·        Add chicken stock and tomatoes.
·        Bring to a boil.  Add pepper and salt to taste.
·        Whisk in cornmeal.
·        Simmer 30 minutes.
·        Purée soup.  Taste for seasoning.

·        Reheat and serve with chopped bacon, a swirl of whipping cream, and a dusting of smoked paprika.  It looks as Fantastic as it tastes!


                                                         Another Fantasy . . .