Thursday, March 1, 2012

Challenge: Cowboy Kickin' Soup

I like cowboys.  I like their work ethic.  I like their look.  I like their appetite. 
I also like love my boyfriend, who could pass for Daryl Singletary if he had a sweet hat:

(photo from google images- Daryl Singletary) do cowboys have to do with my cookbook challenge?   Well, the cookbook I used tonight is full of recipes that are "cowboy approved".  How do I know?  It is Texas Cowboy Cooking by Tom Perini.  The man is not only the owner of Perini Steak House, and a steak genius, and the author of the cookbook, but he is a cowboy.  So, who would know better what cowboys like to eat than an actual COWBOY.  


Now, when I think of cowboys and what they might like to eat, soup is NOT the first thing that comes to my mind.  However, I like soup.  And I had previously frozen some butternut squash.....that worked perfectly for this dish!  Plus, with the little kick in the pants that this leaves in your mouth, it is indeed: Cowboy approved!

Winter Squash Soup
By: Tom Perini
3 pounds of winter squash (butternut, delicata, Hubbard, or even pumpkin)  
1 Large unpeeled onion, halved
2 Tablespoons Oil
1/4 cup water
3 cups chicken broth
1 cup milk
1 Tablespoon Sugar
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground red pepper (the cowboy kicker)
1/4 teaspoon turmeric
1/2 teaspoon salt
(I also added a shake or two of sage)

Cut the squash in half and scoop out the seeds.  Oil the cut surfaces of squash and onion and place them in a large baking dish cut side down.  Bake at 350 until tender and soft, about 1 hour (note: I had already cooked my squash and froze it, so I did not do this part.  Because of that, I simply sauteed my onion in olive oil.)  Remove from the oven and allow to cool until vegetables can be handled.  Scoop out the squash pulp (<3 that word) and place in food processor.  Remove the papery outer skin of the onion and add cooked onion to the squash.  Puree vegetables until smooth.  Add a little broth to make a smooth mixture.  Place the pureed squash in a saucepan, add the remaining broth, milk, and seasonings.  Simmer for a few minutes to allow flavors to blend.  Serve with a spoonful of cream, sour cream, or Cre`me fraiche.  (that is my favorite ending to any recipe....serve with some sort of cream....please!!!)

Now, I am no professional food blogger or pictures are just pictures of what my food looks like right before I consume it.  What you see is what you get kinda deal.  However, I was lucky enough to have my amazing food stylist friend visiting from out of town.  Love her. Love her style.... honored to be her friend and laugh with her....and with her!!! 

Nicole workin' some sour cream and pepper art :)

She makes things beautiful....she makes life beautiful!!!

This soup was super yummy.  Loved the texture.   Really liked the flavor.  The red pepper gives you a little cowboy kick in the pants.  The sour cream apologizes for the slight kick.  It tastes nice the day after a blizzard!  

Enjoy good food!!! 


  1. Oh, you are so sweet. Thanks for letting me crash the challenge. And it is really all about eating your food as soon as possible to get the deliciousness in ... no styling necessary when it tastes so good! :)

    Love you an insane amount!

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  3. This soup looks delicious! This is the kind of recipe I need for our current chilly down-under weather.

  4. I love squash soup! This looks great!