Native American Smoked Squash Soup
This soup can be made with pumpkin, butternut, or any other winter squash. It’s delicious hot and excellent chilled on a warm fall day.
Serves: 8Hands-on: 30 minutesTotal: 2 hours 30 minutesDifficulty: Medium
- 2 lbs. butternut squash
- ½ medium onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 medium poblano peppers, cored and seeded
- ½ cup butter
- 1 Tbsp. crushed red pepper
- 1 quart chicken broth
- 2 Tbsp. rum
- 1 tsp. dried sage
- ½ tsp. salt
- ½ tsp. ground black pepper
- ¼ tsp. ground nutmeg
- 1 tsp. chili powder
- 1 cup heavy cream
- ½ cup sour cream
- 1 Tbsp. paprika
- Preheat barbecue/smoker to 250°F.
- Cut squash in half, remove seeds, and wrap in aluminum foil, making a “chimney” for the smoke to escape. Smoke-roast for 2 hours or until tender.
- Spoon the pulp into the bowl of a food processor and discard skin.
- Sauté the onion, garlic, and peppers in the butter until soft. Add to the squash in the processor with crushed red pepper, black pepper, nutmeg, chili powder, and cream. Pulse until smooth.
- Pour mixture into a stockpot over medium-low heat. Bring to a simmer but do not boil or the soup may curdle.Serve garnished with sour cream and paprika.