YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
Lori from thekitchenwhisperer.net wants to Warm You Up From The Inside Out, “With winter squash in season now, I’m all about comfort foods. Nothing beats firing up the Yoder Smokers YS640, adding some squash, and smoking it to give it such incredible depth of flavor.”
—
Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer
INGREDIENTS
- 1 large butternut squash, smoked (about 4 cups)
- 1 small yellow onion, chopped
- 2 large carrots, cut into small coins/pieces
- 2 jalapenos (about 4 Tablespoons), seeded and minced, divided
- 2 Tablespoons olive oil
- 1 teaspoon sea salt
- 4 slices of bacon, crispy and chopped
- 3 15oz cans of northern beans, drained and rinsed
- 4 cups chicken or vegetable stock
- 2 Tablespoons Chupacabra Fajita Seasoning, divided
- 1 1/2 cups heavy cream
- Garnish – fresh thyme leaves, smoked gouda, pepitas
INSTRUCTIONS
- In a large pot over medium heat, add the olive oil, sea salt, carrots, onions, and 2 Tablespoons (about 1 diced jalapeno). Cook for 15 minutes or until the onions and carrots soften. Stir frequently.
- Add in the butternut squash flesh, and the stock, and stir. Cook for 15 minutes. Add in the 1 1/2 Tablespoons of fajita seasoning. Bring to a boil. Using an immersion blender, blend until smooth and creamy.
- Add the cream, some thyme leaves, the rest of the fajita seasoning, and jalapenos stirring to combine. Bring just to a gentle boil and carefully add in the white beans. Stir to combine, Cook for 5 minutes, taste for seasoning, and serve!
- To plate, ladle some soup into a bowl, and top with some smoked gouda, crispy bacon, minced jalapenos, and pepitas.
Lori from thekitchenwhisperer.net wants to Warm You Up From The Inside Out, “With winter squash in season now, I’m all about comfort foods. Nothing beats firing up the Yoder Smokers YS640, adding some squash, and smoking it to give it such incredible depth of flavor.”
—
Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer
INGREDIENTS
- 1 large butternut squash, smoked (about 4 cups)
- 1 small yellow onion, chopped
- 2 large carrots, cut into small coins/pieces
- 2 jalapenos (about 4 Tablespoons), seeded and minced, divided
- 2 Tablespoons olive oil
- 1 teaspoon sea salt
- 4 slices of bacon, crispy and chopped
- 3 15oz cans of northern beans, drained and rinsed
- 4 cups chicken or vegetable stock
- 2 Tablespoons Chupacabra Fajita Seasoning, divided
- 1 1/2 cups heavy cream
- Garnish – fresh thyme leaves, smoked gouda, pepitas
INSTRUCTIONS
- In a large pot over medium heat, add the olive oil, sea salt, carrots, onions, and 2 Tablespoons (about 1 diced jalapeno). Cook for 15 minutes or until the onions and carrots soften. Stir frequently.
- Add in the butternut squash flesh, and the stock, and stir. Cook for 15 minutes. Add in the 1 1/2 Tablespoons of fajita seasoning. Bring to a boil. Using an immersion blender, blend until smooth and creamy.
- Add the cream, some thyme leaves, the rest of the fajita seasoning, and jalapenos stirring to combine. Bring just to a gentle boil and carefully add in the white beans. Stir to combine, Cook for 5 minutes, taste for seasoning, and serve!
- To plate, ladle some soup into a bowl, and top with some smoked gouda, crispy bacon, minced jalapenos, and pepitas.
