Dave Atwater
TVWBB Fan
First days of fall, big storm here with buckets of rain and 40 mph winds. I went looking for something conforting and quick. Smoked butternut squash soup. Uh, yeah. You read that right... Here's what we did.
Started with two medium squash, split in half and scooped out the seeds. Brushed with olive oil and dusted with Montreal Steak Seasoning. Just like Frank's Red Hot, I put that s$%# on everything.
On the cooker at 300' with KBB and a few chunks of apple for about 2 hours... or until nice and soft. this is what they looked like when we pulled them off.
Cut up a nice little mirepoix. Equal parts carrots, onions, and celery diced up. This really adds to the depth of the soup.
Sweat the mirepoix in a copious amount of butter. Low heat, getting the onions nice and translucent.
Using your Dexter gloves, scoop the flesh out of the squash and toss it in the pot...
This is what it looks like at this point... no so appetizing.
Add in some chicken stock, I like this stuff from Costco, its not to salty and is a good price. I used a quart for this batch. Put down the can of broth, and spend the extra to get some stock... you will thank me later.
Ok, this is my secret ingredient for this soup, don't tell anyone I told you about this... add in 1-2 tablespoons of a good quality yellow Indian curry spice. It plays really well with the squash.
Let that simmer for an hour or so to soften up the veggies and out your implement of death and destruction... go gentle with this... no, just kidding - get right in there with a stick blender and work it around. About this time I'll add some heavy cream to lighten it up a bit as well.
Get it nice and smooth and garnish with some sour cream and some leaves from the celery. You can use vegetable stock in lieu of the chicken and smoke a vegetarian meal for your non meat eating friends (do you have those?).
It came out really good, next time I won't use any wood, just the KBB as I thought it was a touch too smokey. Don't worry, I haven't gone to the dark side, tomorrow I have 10 pounds of butt going on!
Started with two medium squash, split in half and scooped out the seeds. Brushed with olive oil and dusted with Montreal Steak Seasoning. Just like Frank's Red Hot, I put that s$%# on everything.
On the cooker at 300' with KBB and a few chunks of apple for about 2 hours... or until nice and soft. this is what they looked like when we pulled them off.
Cut up a nice little mirepoix. Equal parts carrots, onions, and celery diced up. This really adds to the depth of the soup.
Sweat the mirepoix in a copious amount of butter. Low heat, getting the onions nice and translucent.
Using your Dexter gloves, scoop the flesh out of the squash and toss it in the pot...
This is what it looks like at this point... no so appetizing.
Add in some chicken stock, I like this stuff from Costco, its not to salty and is a good price. I used a quart for this batch. Put down the can of broth, and spend the extra to get some stock... you will thank me later.
Ok, this is my secret ingredient for this soup, don't tell anyone I told you about this... add in 1-2 tablespoons of a good quality yellow Indian curry spice. It plays really well with the squash.
Let that simmer for an hour or so to soften up the veggies and out your implement of death and destruction... go gentle with this... no, just kidding - get right in there with a stick blender and work it around. About this time I'll add some heavy cream to lighten it up a bit as well.
Get it nice and smooth and garnish with some sour cream and some leaves from the celery. You can use vegetable stock in lieu of the chicken and smoke a vegetarian meal for your non meat eating friends (do you have those?).
It came out really good, next time I won't use any wood, just the KBB as I thought it was a touch too smokey. Don't worry, I haven't gone to the dark side, tomorrow I have 10 pounds of butt going on!
