Our Smoked Okra Soup rich and flavorful pieces in a wonderful tomato base broth!

Our Smoky Okra Soup rich and flavorful pieces in a wonderful tomato based broth!

Make a tasty smoked okra soup! Stove top smoking okra with wood chips! Click To Tweet

Listen to our blog

Hopefully, you’ve had a chance to check out my smoked okra technique so you’ll be ready to take on this recipe for Wood Fired Okra Soup.  This is incredibly easy to prepare soup recipe that has a total of 12 common ingredients which includes our super smoked fresh okra.

For those who may never have eaten okra, this is a great first recipe to give it a try.  Okra is considered a warm-season vegetable but you can find imported varieties available so you can enjoy during colder months as well.   Okra is rich is fiber, Vitamin K and folate, as well as being considered an anti-cancer fighting food.

Get to the store and purchase a pound or two of vibrant green, firm okra, follow our directive on smoking it, then meet us in the kitchen for a great pot of soup.

Our wood fired smoked okra ready to be diced and added to the tomato broth

#smokedokra

Aromatics to Start

After you’ve smoked the okra using a stove top smoker, charcoal or gas grill, traditional charcoal or electric smoker, or even a handheld food smoker, you begin the soup by first thinly slicing the smoked okra pods.  Don’t worry if the seeds pop loose as they are 100% edible.

Next place 1 tablespoon of olive oil and 4 tablespoons of butter in a Dutch oven.  Once melted, add one small, diced onion to the pot.  Cook the onion until translucent then add 2 tablespoons of finely chopped fresh flat leaf parsley.  Allow that to cook for just a minute then add one clove of minced garlic.  Let the aromatics marry for a few minutes, then we’ll be ready to add the liquids.

Making of a Soup

Add all the broth ingredients to the stock pot

#okrasoup

Once the aromatics have married, time to add some spice to this soup.  First, add 1-1/2 teaspoons of kosher salt, 1 teaspoon of freshly ground black pepper, 2 sprigs of fresh thyme, and 1 teaspoon of red pepper flakes.  If you like a very spicy soup, feel free to adjust the red pepper flake amount.  Allow these ingredients to cook for about 3 minutes.  Time to add 4 cups of bone broth or vegetable broth, 3 cups of water, and a 28 ounce can of diced tomato with juice.  Stir well and allow this to cook for 30 minutes over medium heat.  Reduce the temperature to low and add the smoked sliced okra, stirring well.  This should cook for at least 30 minutes though I prefer a longer cook time.

our stock pot blending all the flavorful ingredients

I like my soups cooked on one day, refrigerated and then cooked again on a second day.  I think this helps to add depth of flavor.  However, note that you can serve this soup after just one hour of cooking time.

Before serving the soup, make 2 cups of rice – I prefer brown rice.  When ready to serve, place a hearty serving spoonful of rice in a bowl and ladle on the hot soup.  Mix together and enjoy!

I honestly love this soup served hot in the colder months and cooled in the hot months.  Certainly, in season tomatoes make this even better and for those who really like a hearty smoked soup, check out our tips for smoking tomatoes and add that to the mix.  Wood Fired Okra Soup is sure to make it to your top choices for a go to soup!

our finished smoked okra soup

#bowlofcomfort

What’s your favorite okra recipe?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

SmokinLicious® products used in this recipe:

Wood Chips- Minuto®

For more reading related to smoky Okra soup and other smoking vegetable ideas

For more reading related to smoky Okra soup and other smoking vegetable ideas

More recipes you might enjoy!

-CHARRED BROCCOLI SOUP!

-SMOKED BONE BROTH FOR HEALTH & FLAVOR

-SUCCULENT WOOD FIRED STUFFED TOMATO WITH HERB RICE

 

 

Dr. Smoke- the deep flavor of the Tomato broth and smoked okra make a wonderfully delectable okra soup!

Dr. Smoke- the deep flavor of the Tomato broth and wood fired okra make a wonderfully delectable okra soup!

Our Smoked Bone Broth starts with Great Beef bones trimmed on the gas grill

Our Smoked Bone Broth starts with Great Beef bones trimmed on the gas grill

SMOKED BONE BROTH FOR HEALTH & FLAVOR

Summary:

Smoked beef bones by using cooking wood chunks over the grill heat shields or gas grill diffusers are easy!  The smoke flavor and slow simmer root vegetables are building flavor profiles for this unique smoked bone broth recipe. Simmering food with aromatic vegetables sometimes lacks taste that smoking wood chunks add. Read how easy it is!

listen to the audio of this blog posting

 

Know up front, that making broth from bones has been in our human history for a very long time.  It’s not new but I will say that over the past several years, it has gained in popularity for its health benefits and ability to cleanse the body.

Here’s what has been reported to improve when you consume bone broth: ease joint pain, reduce or prevent degenerative joint disease, promote hair and nail growth, enrich the blood, aid in digestion, build muscle, boost the immune system, and improve memory.

Bone broth is all about depth of flavor.  I am going to dig deeper into the flavor option and smoke the bones rather than roast them to bring an umami-type flavor to my broth.  Warning: you will need about 12-14 hours for the entire process so be sure to plan for this timing.

Grill Set Up

The gas grill I’m using is equipped with 4 burners and heat shields over those burners.  I’ll be preheating my grill using all 4 burners then shutting off the two burners on the left side and reduce the heat level to medium-low on the right side.  I add two wood chunks to the heat shields on the lit side of the grill.  Then on to my bones on the left side grill grate, where the burners are turned off.  These will stay on the grill for about 3 hours, with one turning of the bones at the halfway point.  Then off the grill and into a stock pot go my smoked bones for the start of the broth.

Simmering We Go

Our Smoked beef bones in the pot simmering with vegetables!

The extra depth of the smoke flavor will be gently revealed in our broth and does not overpower or obsolete the benefits of the broth.  To start the broth process, place the bones in the pot and fill the stockpot with cold, clean water.  Be sure the water is about four inches above the bones.  Allow the bones and water to come to a rapid boil, then reduce the heat to a simmer.  The bones should simmer for a least 6 hours.  During that time, you can check and skim off any impurities from the top with a spoon.  While they are simmering you can prepare the vegetables, herbs, and spices that will be added to the mix.

Mirepoix and More

Now it’s time to add even more nutritional value to our broth.  Start by selecting the aromatic vegetables for your mirepoix.  I’ve taken leeks, carrot, celery, Napa cabbage, and a few broccoli stems.  To this, I’ve also included about 8 cloves of garlic, thyme, basil leaves, and a ¼ cup cider vinegar.  Place everything in the pot and stir to mix and submerge.  Cover the pot and allow this to simmer for about 8 hours.  Enjoy the great smell that will fill your home!

Strain and Portion

Straining out the cooked vegetables leave a clear brothYou’ve been smelling this awesome bone broth for nearly 14 hours so now it’s time to strain it and prepare to portion it out for future use.

If you’ve used a large stockpot, you may need a couple of additional pots for the straining as the contents get heavy to pour.  Once the clear broth is extracted with all the great nutritional value intact, remove the strainer and feel free to compost your vegetable/herb mixture.  Allow the broth to cool and skim off any settled fat from the top layer.  Then portion out the broth and get ready to enjoy its health benefits anytime.

This can be consumed as it for maximum detox benefit, in soups, or to make sauces – any way you can use broth.  I’m starting off by making a bowl of pho with sprouts, soba noodles, mushrooms, spring onion, and of course, my piping hot, flavorful, smoked bone broth.

Serving our smoked Bone Broth for a very satisfying meal!

Stater Ingredients for Bone Broth

  • 6-8 lbs. of beef bones
  • 1 lb. celery
  • 2 lbs. onion
  • 1 lb. carrot
  • 4-6 bay leaves
  • 8 cloves garlic
  • ¼ bunch fresh thyme
  • 2 teaspoons sea salt
  • 1/4 cup cider vinegar

Purchase products:

Wood Chunks: Double & Single Filet

Additional reading:

-WOOD FIRED LEG OF LAMB

-GIVE ME THAT BEEF BRISKET!

-SMOKED BEEF SHORT RIBS

Dr. Smoke-make great smoked beef broth with our simple techniques.

Dr. Smoke-make great smoked bone broth with our simple techniques.

Our Charred Broccoli soup ingredients, in the pot and finished soup

Our Charred Broccoli soup ingredients, in the pot and finished soup

CHARRED BROCCOLI SOUP WITH GRILLED BROCCOLI FLORETS

listen to the audio of this blog posting

Known as the mini tree, broccoli is part of the cruciferous vegetable family that includes cabbage, Brussels sprout, cauliflower, and kale to name a few.  Broccoli is low in calories and packed with nutritional value including Vitamin K, C, folate, and potassium.

Although popular as a steamed or stir-fry vegetable, one of the great things when grilling broccoli is it doesn’t lose any nutritional value and you gain great flavor.

I’m going to give you two easy ways to bring wood flavor to broccoli using the equipment of your choice.  Then I’ll tell you how to make an easy broccoli soup that is loaded with hearty flavors of the wood fire.

Gas Grill Method

We are roasting our broccoli on the grates on the gas grill over a wood chunk placed on the diffuser.

One of the benefits of using a gas grill is the heat level control and speed at which the grill can do what you want. For this method of grilling, I’ll first get four wood chunks from SmokinLicious® in the double filet size and place on one of the grill’s heat shields.  This will be the easy way of adding wood flavor to the broccoli while it cooks.  Set the burners to medium and allow the grate to heat up and the smoke to generate from the wood chunks.  Then place pre-cut broccoli florets on the grill grate keeping some space between the pieces.  I usually can close the lid for the first 5-8 minutes before things start to cook rapidly.  At that point, you’ll need heat-safe tongs to turn the broccoli so it cooks and colors evenly.  Once done, remove to a bowl and allow to cool.

Stovetop Smoker Method

Our Nordic Ware® stovetop smoker adding flavor to our broccoli

Stovetop smokers are perfect for the person who lives in a location that a grill isn’t possible, or who prefers to cook indoors but craves smoke flavor.  I’m using the indoor kettle smoker from Nordic Ware® which uses a wood chip product to produce the smoke. SmokinLicious® offers a great assortment of wood chip sizing with recommendations specifically for stovetop smokers.  I am using a custom blend of Minuto® Wood Chips in #4 White Oak, #8 Wild Cherry and #6 Hickory.  You can view our series on the specific steps of this method in Dr. Smoke’s Tips and Technique blog.  Unlike the gas grill method, with this one, just load the broccoli florets to the smoker tray, put the cover on and come back in about 40 minutes for the finish.

Bring on the Soup!

After wood firing the broccoli, it’s time to gather the additional ingredients to make our charred broccoli soup.  Here’s what you’ll need:

  • 3 cups of baby spinach
  • 6 cups of wood-fired broccoli, chopped
  • 1 medium onion, diced
  • 1-1/2 fresh avocado, diced
  • 2 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • 4 cups of broth plus extra for thinning soup
  • 1 tablespoon of coconut oil or olive oil
  • Salt & fresh ground pepper

To start the soup, place the oil in a pot and add the diced onion, red pepper flakes, and minced garlic.  Allow time to cook until tender, about 6-8 minutes.  Then add the 4 cups of broth and bring to a boil.

After tenderizing the aromatics and adding the broth, add the 6 cups of chopped wood fired broccoli.  Allow the flavors to marry for about 5 minutes on boil, then turn the heat off.  Add the 3 cups of baby spinach, mixing to combine.  Allow the mixture to cool until just warm.

Place ½ the mixture in a blender or food processor with some of the diced avocado and pulse until pureed.  At this stage, the soup mixture will be thick.  Once the ingredients are completely pureed, transfer back to the pot and place on low heat.  You can alter the thickness of your final soup by adding broth as needed.  Season again with salt and pepper to taste.

We now add our spinach to the pot.

Happiness in a Bowl

Once the soup has been returned to the stove on low heat, you can start to alter the consistency and flavors to suit your taste.  If you prefer a thinner soup, add broth.  Don’t like quite that much smoke flavor?  Add a touch of cream or sour cream to balance out the flavors.  Like a bit more kick?  A drop or two of hot sauce works great.  Once the consistency is achieved, top each serving with a drip of cream and some chopped avocado.  Or, if you want to be dairy free, add a stream of olive oil and chopped avocado.  This is a soup that you can make your own.

I’ve gone cheese-free but you certainly can add that as well.   Frankly, this soup is even yummy served cold.  No matter if you pick the gas grill method or the stovetop method, you’ll have a flavorful, hearty broccoli to use in this soup recipe or other recipes featuring this healthy cruciferous vegetable.

Tasting Notes on our Charred Broccoli Soup recipe:

To tone down the boldness of the smoke, always reach for hardwoods that are noted to be lighter in flavor tones.  These would include Alder, Ash, and Wild Cherry.

If you want to make this a cream-based soup, simply add ¾ cup of light cream or ½ cup of sour cream to the finished soup.  Allow for marrying with the other ingredients for 10-15 minutes before serving.

If you’re looking for a broccoli-cheese version, good choices for cheese include white cheddar, Gruyere, Asiago, Maasdam.

If you want a thinner soup consistency, add an additional 1 cup of broth.

For a spicy kick, add 2 teaspoons of hot sauce or a tablespoon of Hoisin sauce.

Purchase products:

Wood Chunks- Double Filet

Wood Chips- Minuto®

Additional reading:

-SMOKED BROCCOLI CASSEROLE WITH APPLE & QUINOA

-Smoked Squash & Kale Soup

-NO, IT’S NOT SLAW JUST SMOKED CABBAGE!

-PEACHES WOOD FIRED FOR A SMOKY FLAVORFUL GAZPACHO

Dr. Smoke- you must try our Charred Broccoli Soup!

Wood Fired Lobster Tails with Ash Minuto® smoker wood chips on the Plancha stove-top grill

Wood fired Lobster Tails with Ash Minuto® smoker wood chips on the Plancha stove-top grill

listen to the audio of this blog posting

 

When the temperatures go down and you simply can’t stand the thought of firing up the grill, but you crave something smoked, think plancha.  This is a great method of bringing wood fired flavor to foods using the heat from your gas, electric, conduction, or infrared stove top.

I’m going to add a unique flavor to traditional chili by cooking lobster tail meat on the plancha using Ash Minuto® Wood Chips.  This will give not only great sear to the lobster meat but a true smoked flavor.

Get ready as we give the SmokinLicious® take on Wood Fired Lobster Tails Chili.

Wood Fired Lobster Tails

I’ve purchased two lobster tails and removed the shells so I can get great wood flavoring into the meat.  First I lite up the plancha on my gas range as it’s simply too cold today to fire up the grill.  I use a medium-high heat setting under the plancha to ensure I get a great char on the meat.  I place Ash Minuto® Wood Chips around the outside of the plancha griddle so the wood fired lobster tails receive the intense heat of the plancha and sear.  The chips will smolder and produce great smoke vapor to infuse the lobster while it cooks.  These tails will cook about 3-4 minutes before I’ll turn them.  Just a few minutes more and they are ready to come off the heat.

Chili Ingredients

With the lobster meat smoked, it’s time to gather the remaining ingredients for the chili.  Here’s what you’ll need:

  • Ash Minuto® Wood Chips
  • 3 medium shallots
  • 2 medium cloves garlic
  • 1 medium yellow bell pepper
  • 2 ribs celery
  • 8 to 10 ounces grilled/smoked lobster meat (from 2 lobster tails)
  • 1 tablespoon olive oil
  • 15-ounce can kidney beans, rinsed and drained
  • 2 to 3 tablespoons homemade or store-bought chili powder
  • 1/4 cup tomato paste
  • 1 cup fish stock (may substitute 1/2 teaspoon seafood base seasoning paste mixed with 1 cup very hot water)
  • 1/4 cup water
  • 1/2 cup heavy cream

Chili Starts with Tender Vegetables

We start this chili recipe off by placing 1 tablespoon of oil into a heavy pan set over medium heat.  Once hot and shimmering, it’s time to add the base vegetables.  First up, three minced shallots followed by two minced garlic cloves, two celery ribs finely chopped, and one yellow bell pepper seeded and diced fine.  These will cook about 6 minutes until tender.  Just be sure to stir them occasionally until perfectly tenderized.

Now it’s time to add the more traditional items for chili.  Start by adding the kidney beans, chili powder and tomato paste.  This should cook for about 5 minutes with constant stirring.  The mixture will thicken as it cooks.  Next, add the fish stock stirring to combine.  The mixture should cook for 8 minutes, stirring occasionally to prevent sticking.  Last, add the ¼ cup of water and cook for an additional 2 minutes.

The final items go in – wood fired lobster meat that has been rough chopped and the ½ cup of heavy cream.  Now is the time to make the final adjustments to the taste – feel free to add more salt, pepper, chili powder, stock, cream – whatever brings the flavor in balance for your taste.  Don’t forget, you can swap out ingredients for others too.  You may prefer crème fresh over heavy cream or want to add a dollop of sour cream.

Although you’ll likely think of this as an entrée, don’t forgot how perfect this is for parties featuring assorted hors d’oeuvres.  Fill shot glasses with this great variation and put out some crostini.  That will be the go-to pick of any party.

We hope this recipe inspires you to try smoking more ingredients to add a balance of flavor. We’d love to hear what you think so leave us a comment and subscribe to get all our postings on techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, that’s SmokinLicious®.

Purchase products:

Wood Chips- Minuto®

Additional reading:

-STUFFED MUSHROOM APPETIZER FEATURING SMOKED ARTICHOKE HEART

-STUFFED SQUID COOKED ON THE PLANCHA WITH SMOKINLICIOUS®

-SUCCULANT WOOD FIRED STUFFED TOMATO WITH HERB RICE

 

Dr Smoke- " Wonderful recipe for when you want a seafood chili!"

Dr Smoke- “Wonderful recipe for when you want a seafood chili!”

We are showing peaches on the grill for our peaches wood fired recipe along with the finished smoky peach gazpacho in a bowl.

Smoky peaches wood fired is a great way to enhance this fruit. Add as an ingredient in soup for a special flavor touch especially on a hot summer day.

PEACHES WOOD FIRED GO SMOKY FOR A FLAVORFUL GAZPACHO

Listen

One of the easiest techniques to do with fruit on a gas or charcoal grill is wood firing peaches.  Take advantage of the season with this fruit by bringing different flavors and textures for great recipe.  Why not start with my recipe for a summer gazpacho that will cool you off during the hot season.  It’s time to take advantage of the summer harvest with fresh peaches and yellow tomatoes for fabulous summer cuisine

Fresh Is Key

Peaches are one of those fruits that performs perfectly on the grill, whether you use charcoal or gas for the actual cooking process.  To start, purchase fresh, in season peaches.  Wash and pat dry.  Then pass a knife through the center until you just hit the peach pit and cut through the flesh in a circular motion.  Remember, the pit will stay in place.   Take your hands and grip each side of the peach turning your hands in opposite directions to open the peach.  This will result in the pit separating from the peach flesh of one half of the peach.  Take a spoon and gentle insert the side around the pit and loosen until the pit is released from the peach flesh.  You now have 2 equal sized peach halves.  You may do as many peaches as you like but know for the gazpacho recipe you will need at least 3-4 good sizes peaches.

Releasing Sweet Smoky Flavor

Once all the peaches are cut in half they are ready for the grill.  I am going to use my charcoal smoker for this recipe but you can easily use a gas grill with wood chunks as well. Just see our posting on how to add wood chunks to the LP grill.

I’m going to set up an indirect method of cooking the peaches to keep them from getting too soft.  That means my hot coals will be in one half of the grill while I do the actual cooking of the peaches on the half without hot coals.  Keeping the lid on will ensure that the heat is collected in the grilling area for an even cook.

Flavor In No Time At All

I have the benefit of being able to use the SmokinLicious® charwood product which is a blend of charred and uncharred wood. It allows for a lot of smoke vapor. I place my peaches with the skin side down on the grate, keeping all the peach halves on the non-coal side of the grill.  I’ll let them cook for about 10 minutes and then rotate them so the flesh side is on the grate.  Once cook through, I will remove and place them on the skin side to cool.

Seasonal Fresh Ingredients

With the peaches wood fired and ready, it’s time to collect the other ingredients for the gazpacho:

  • 3 cups peaches wood fired
  • 3 medium yellow tomatoes, chopped
  • 1 medium sweet yellow pepper, chopped
  • 1 medium cucumber peeled and chopped – I’m using 3 mini cukes
  • ½ cup chopped sweet onion
  • 1 garlic clove, minced
  • 1/3 cup lime juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon marinade for chicken
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • ¼ teaspoon hot pepper sauce (optional)
  • Reserved chopped peaches, cucumber and yellow tomatoes for topping/garnish
  • You will also need a food processor or blender

Blending Your Way To Fabulous Flavor

Time to bring all the ingredients together starting with the wood fired peaches, yellow tomatoes, yellow pepper, cucumber, sweet onion and garlic.  Process all these items until thoroughly blended.  Now add the lime juice, vinegar, marinade, salt, sugar, and pepper sauce if you are including this.

Time to refrigerate for at least 4 hours or preferably overnight.  You must wait for everything to blend and make the most fabulous gazpacho ever!

With the smoky tang of the peaches wood fired meeting up with the coolness of the tomatoes and cucumber, this gazpacho has just the right amount of tang, kick, and sweet to make this a summer favorite.  Once the soup has chilled, place in serving bowls and top with chopped smoked peach, cucumber, and tomato.  All the fabulous seasonal ingredients the season can offer in one bowl!

We hope you’ll try your hand at this recipe.  We’d love to see your photos of your version of the recipe.  Leave a comment and subscribe.  Keep following us as we bring you innovative tips, techniques, and recipes on working with wood for cooking, grilling & smoking.

Like this recipe?  You may also enjoy:

-Strawberries Get Smoky for An Aqua Fresca Cocktail

-Smoked Squash & Kale Soup

Purchase products:

Charwood

Dr Smoke

Dr Smoke- “This recipe is simple to do and with a few steps either on a charcoal grill or a gas grill, the peaches will develop a unique flavor for the soup.”

The smoking/grilling is a great way to enhance the flavor of peaches. Then as an ingredient in soup to add a special flavor touch on a hot summer day!

The smoking/grilling is a great way to enhance the flavor of peaches. Then as an ingredient in soup to add a special flavor touch on a hot summer day!

One Taste Will Make You a SMOKED SQUASH & KALE SOUP Believer

One Taste Will Make You a SMOKED SQUASH & KALE SOUP Believer

SMOKED SQUASH & KALE SOUP

If you joined our SmokinLicious® Instagram series on stove top smoking of butternut squash, then it’s time to take your wonderful smoke-infused butternut squash to the next level and make a fabulous soup just in time for the holidays and cold season.  Smoked Butternut Squash with Baby Kale Soup. This recipe will serve 4-6.  Gather the following ingredients:

Ingredients:

  • 1 medium smoked butternut squash that was smoked in ½” slices
  • 1 cup of baby kale with stems and membranes removed, washed and dried
  • ¼ cup sour cream or crème Fraiche (I prefer the crème Fraiche for extra smooth texture in soups)
  • 6 strips of bacon
  • 1 cup broth (you can use chicken or vegetable but water is fine too)
  • 1 medium white onion, diced

Keep in mind, you can keep this vegan but omitting the bacon and cream. For equipment, you will need a food processor or blender, cutting board, chef’s knife, frying pan for the bacon, and soup pot.

 

Cooking Process:

Bacon Adds That Special Flavor Touch

Bacon Adds That Special Flavor Touch-Dr Smoke

 

To start, place a frying pan over medium-high heat and allow to heat completely as this will ensure crisp bacon.  Add the 6 strips of bacon and cook until well done about 6-8 minutes. You will want to flip the bacon after the first 3-4 minutes. Take the cooked bacon from the pan and place on a plate lined with paper towels to remove the excess drippings.  Reduce the heat under the frying pan to medium keeping the fat renderings from the bacon.  To the bacon drippings, add the diced white onion.  Cook until slightly translucent.

 

 

Processing Ingredients:

Smoked Butternut Squash- Yum, Yum Yummy!

Smoked Butternut Squash- Yum, Yum Yummy!- Dr. Smoke

 

While the onion is cooking, place the previously smoked butternut squash slices into a food processor or blender and puree until smooth. Don’t worry if you don’t get all the lumps out as this will be processed a second time.  Add this mixture to the cooked onion and combine.  After 3 minutes, reduce the heat to low and add the ¼ cup of sour cream or crème Fraiche, mixing in well to ensure creaminess throughout.

While the onion, squash, cream mixture is simmering on low heat, add 1 cup of baby kale leaves to the food processor and pulse until reduced to fine particles.  Add the chopped kale to the squash mixture and combine well.  Then remove the mixture from the heat and allow to cool slightly. While the mixture is cooling, chop four slices of the crisped bacon into small pieces.  Add to the squash mixture and combine well.

 

A Velvet Smooth Finish:

Blend to a Smooth Velvety Texture

Blend to a Smooth Velvety Texture- Dr. Smoke

 

Add the slightly cooled smoked squash mixture to a blender or food processor, and start the machine on a low setting.  As the mixture is pureed, slowly add 1 cup of broth to thin out the puree. You may use water if you prefer. You may add additional broth until the consistency is at your preferred level but 1 cup should be about the mark.  I like this particular soup to coat a spoon which means it will coat my insides!  Take your reduced smoked squash mixture and pour into a soup pot and place on a low setting for about 20 minutes to allow the flavors to marry.

 

The Finish:

 

Finished Squash Soup Topped with Crispy Bacon

Oh My Gosh! Unbelievably Tasty!- Dr. Smoke

Now, ladle this silky, smooth soup into serving bowls and place a small amount of the chopped bacon from the remaining two slices to each serving bowl.  As you put this luscious soup into your mouth, your palate will pick up the subtle sweetness of the cinnamon and light smokiness from the stove top smoking process, while the silkiness of the cream provides a balance to the heartiness of the bacon.  This is a great way to use seasonal squash and keep those of us in the cold portion of the world warm this winter.  Bon Appetito with our SMOKED SQUASH & KALE SOUP Recipe!

 

Bon-Bar-B-Q!

 

Purchase Products:

Wood Chips- Minuto®

Dr. Smoke- enjoy our SMOKED SQUASH & KALE SOUP Recipe

Dr. Smoke- enjoy our SMOKED SQUASH & KALE SOUP Recipe

 

Dr. Smoke & the Culinary Crew

Follow us on: Instagram, Twitter, Facebook, Pinterest, YouTube, Flipboard, Google+Reddit, Medium, Blogger, BuzzFeed, Bloglovin’

Something is wrong.
Instagram token error.
Load More