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 . . .