ekimetsok
10-14-2005, 11:39 AM
Had to figure out what to do with the last of the homegrown butternut squash before the first frost hit and I was overwhelmed with the result:
SMOKED SQUASH SOUP:
3 whole butternut squash (four or five pounds-worth)
1/2 stick of butter
Approx. 1 1/2 quarts of chicken stock
salt and pepper to taste
Nothing to this really...Leave the squash whole and peel the top half lenthwise, leaving the skin intact on the bottom so the fruit doesn't disintegrate on the grill. Dab the peeled part with 2 or 3 tbsp of butter and bake in a covered smoker with low heat plenty of hickory for two hours or so. When the squash is soft and just ready to fall apart, remove from grill. The skin on the bottom peels off easily. Cut in half, remove seeds and transfer to a soup pot. Using a potato masher, mash the squash with the remaining butter. Over medium heat, gradually wisk in the chicken stock a little at a time. I made mine extra thick and it was deeeee-lish. Like most savory foods, it was even better the next day.
Mike Koste
Gobs of Knobs
Ambler, PA
SMOKED SQUASH SOUP:
3 whole butternut squash (four or five pounds-worth)
1/2 stick of butter
Approx. 1 1/2 quarts of chicken stock
salt and pepper to taste
Nothing to this really...Leave the squash whole and peel the top half lenthwise, leaving the skin intact on the bottom so the fruit doesn't disintegrate on the grill. Dab the peeled part with 2 or 3 tbsp of butter and bake in a covered smoker with low heat plenty of hickory for two hours or so. When the squash is soft and just ready to fall apart, remove from grill. The skin on the bottom peels off easily. Cut in half, remove seeds and transfer to a soup pot. Using a potato masher, mash the squash with the remaining butter. Over medium heat, gradually wisk in the chicken stock a little at a time. I made mine extra thick and it was deeeee-lish. Like most savory foods, it was even better the next day.
Mike Koste
Gobs of Knobs
Ambler, PA