Smoky Squash Soup Food

SMOKEY BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with a large sheet of aluminum foil.
• Toss butternut squash, shallot, 2 tablespoons canola oil, paprika, chili powder, chipotle powder, and ginger together in a bowl until evenly mixed and coated. Pour into prepared roasting pan and wrap aluminum foil around squash mixture.
• Bake in the preheated oven until squash is tender, 30 to 40 minutes.
• Heat 1 tablespoon canola oil in a cast-iron skillet over medium heat. Cook and stir reserved butternut squash seeds, pinch salt, and pinch ground black pepper in the skillet until lightly toasted, 5 minutes. Add Brussels sprouts leaves and cook, stirring occasionally, until leaves are slightly crispy and seeds are browned, 10 to 15 minutes. Stir maple syrup into seed mixture and immediately remove from heat.
• Pour butternut squash mixture and almond milk into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until soup is smooth.
• Pour butternut squash soup into bowls and top with squash seeds and Brussels sprouts mixture, pomegranate seeds, and goat cheese.

SMOKY SQUASH SOUP

Steps:

• Heat the oven to 400ºF/200ºC. Toss the squash chunks with the oil in a roasting pan, and bake until very soft, about an hour. Fry the bacon in a soup pot, remove to paper towel to drain, then crumble and set aside. In the same pot, with a spoonful of the bacon fat left in, gently sauté the onion until translucent.
• When the squash chunks are cooked, add them to the pot with a little water or stock. Purée with a hand-held blender, adding more water if needed to make a thick soup. Stir in the cream, heat gently, taste, and season with salt, pepper, and nutmeg. Ladle the soup into bowls. Put a dollop of sour cream in each, sprinkle with the bacon and chives, grind over a little black pepper, and serve.

SMOKY SQUASH SOUP WITH BLACK-EYED PEAS

Steps:

• Pour oil into a medium soup pot and turn head to medium. Add shallots and cook over medium heat until slightly softened, about 4-5 minutes.
• Add squash, 1/2 T of paprika, and cook another 7 minutes or so until it has absorbed the oil and softened.
• Add carrots, potato, broth, and wine and bring to a boil. Reduce to medium and cook at a low boil for about 20 minutes, or until carrots fall apart when pierced with a fork.
• Turn off heat and allow the soup to cool a bit, about 10-15 minutes.
• When soup is slightly cooled, insert an immersion blender into the pot and puree all ingredients - this should only take about a minute to get a smooth puree. Return to medium heat and bring to a simmer again.
• While simmering, add the remaining paprika and other spices to taste. Careful not to use more than the barest dusting (really just a few granules) of cayenne or your soup will be very hot! This is just for zest, not for heat.
• Add peas, corn, and chopped pepper. Let cook for 5 more minutes on low heat.
• Add cream if desired, stir thoroughly, and check for seasonings. Add more spices to taste and lemon juice, then turn off heat. Serve immediately.