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Printable recipe below! Warm up with our favorite fall soups! 🍂 It's time to learn how to make some amazing soup recipes. Get ready for some delicious outdoor cooking!
Used in this video:
Bertha cowboy wood stove https://bit.ly/3AOYB8y
Smokey woods bbq wood https://smokeywoodsbbq.com/
Kent's Low Sodium Original https://kentrollins.com/collections/all
Mesquite wood spatula https://kentrollins.com/collections/all
Cowboy Apron https://kentrollins.com/collections/all
Rode wireless Go 2 mic: https://amzn.to/3seAQ7X
Cowboy Hat: Chazhatz.com
For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins
======================
Printable Recipes:
https://kentrollins.com/blogs/vegetables/butternut-squash-soup
https://kentrollins.com/blogs/vegetables/hominy-and-green-chile-soup
https://kentrollins.com/blogs/cast-iron/lasagna-soup
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0:00
Now, I don't mean to start a fight, but
0:01
if you're still eating soup like this,
0:07
you may want to try something homemade.
0:10
Now, we're going to be serving up our
0:11
three favorite fall soups, and the
0:13
flavor will blow you away.
0:22
And first out of the gate, a fall
0:25
favorite picked right from the harvest,
0:27
butternut squash soup.
0:56
It's what you call a pot full of
0:58
veggies. It is. I mean, the harvest has
1:00
been a plenty. Now, first of all,
1:02
started off with a stick of butter.
1:04
Chunk her in there. Some olive oil. Let
1:06
that all get melted really good
1:08
together. We chopped up some carrot. We
1:11
chopped up a yellow onion. We chopped up
1:14
some bell pepper. Skin the rind off that
1:17
butternut squash. Be sure you get all
1:19
them seeds out. Scrape them out of
1:20
there. Then chunk them up. Put them over
1:22
here. This is going to take a bit.
1:24
You're going to have to stir it, but
1:25
hey, get a lid, cover it up. It'll go
1:29
steaming a little bit faster.
1:32
We're going to continue to cook and stir
1:33
these as we go along until they get
1:35
really good and tender.
1:49
Well, we've been on about probably 25
1:52
minutes now. This is going to take you
1:53
longer than you might think, but I will
1:55
give you a tip. If you'll cut them up in
1:57
smaller pieces, they'll get done faster.
1:59
But make sure you got them in something
2:01
that you can cover it with a lid because
2:03
that steaming action is really what
2:04
happens here. So, time to add some
2:06
chicken broth.
2:09
There's a lot of flavor coming out of
2:11
there.
2:13
We're just going to add a whole box.
2:17
We're going to let that cook covered for
2:20
about 15 more minutes.
2:22
and then we'll move on to modern
2:24
electricity.
2:34
I know what you're thinking right off
2:35
the bat. Cookie did not have a blender
2:39
run to somewhere with an extension cord.
2:41
But I really don't think Cookie was
2:43
making butternut squash soup. But if
2:45
he'd have got the opportunity, he would
2:47
have loved to. Now things have got
2:49
tender. And seeing as how this pot is
2:51
pretty heavy, we're just going to dip
2:53
down in here first and go to putting
2:54
some of it in there cuz I'm thinking
2:56
we're going to have more than we can
2:58
blend at one time. So, we may half this.
3:05
I'd say that was about half.
3:08
So, we're going to use half the
3:09
ingredients that we got here. Little
3:11
brown sugar,
3:13
some heavy cream,
3:17
some nutmeg, which is can be
3:19
overpowering, so please don't go too
3:21
much.
3:24
We want about a good teaspoon, maybe a
3:26
teaspoon and a half cinnamon.
3:32
Last but not least, a little dab of
3:35
curry. Now, I need y'all to leave me a
3:37
comment because this is probably one of
3:40
my most unfavor spices.
3:42
Oh, come on.
3:43
Yeah. I mean, a little bit goes a long
3:45
way with this stuff. So, be sparingly.
3:50
I'm thinking that's a plenty right
3:52
there. So, we're going to blend this
3:54
first batch
3:57
if I remember how. Power
4:01
blend.
4:03
Squash
4:23
is one of the oldest foods grown on this
4:25
land. Long before the chuck wagon rolled
4:27
across the prairie, Native American
4:29
tribes were planting what they called
4:31
the three sisters. corn, beans, and
4:34
squash, a trio that worked together in
4:36
the soil and in the stew pot. Butternut
4:39
squash is actually a fairly new crop.
4:41
Back in the 1940s, a gentleman named
4:43
Charles Leget from Style, Massachusetts,
4:46
was messing around in his garden,
4:47
crossbreeding pumpkins and gooseeneck
4:49
squash. He wanted something smaller,
4:51
easier to handle, but still packed with
4:53
that deep sweet flavor. He called it
4:56
butternut because of its buttery texture
4:58
and nutty taste. By the 60s, it was
5:01
showing up on tables all across America,
5:03
and it's become a fall favorite ever
5:05
since. Well, all blended together, all
5:08
back in here. Forgot to mention, one pot
5:10
meal. That's what I'm liking about it.
5:12
But we're going to give it a little
5:13
taste. I had a spoon somewhere just to
5:16
see. Do we need to season just a little?
5:18
And I'm sure we do.
5:23
Sort of reminds me of Thanksgiving. But
5:25
we could have just a little bit of our
5:28
original low sodium on there. Ain't
5:30
going to take much. Now, if you don't
5:33
like this consistency,
5:35
you can use a little chicken broth or a
5:38
little cream to make it as thick or as
5:41
thin as you would like. Me, I'm thinking
5:44
I'm going to leave it alone. I'm
5:45
thinking I'm liking that right there.
5:47
We're just going to let that simmer for
5:48
about 15 minutes, and it's ready to
5:50
serve.
5:55
That right there is fall in a bowl. I
6:00
didn't know if I was really going to
6:01
like this cuz we hadn't made it in a
6:02
long time, but I'll have another bite.
6:06
So, if you want to kick this soup up
6:07
another notch, add you some roasted
6:09
pumpkin seeds on there or just a little
6:11
drizzle of sour cream or maybe some
6:13
bacon that you've crisp up just chopped
6:15
lay in there. Or what? Some seasoned
6:17
croutons. It's all going to be good. Or
6:19
mix and match. Put them all in there.
6:25
Next up, harmony and green chili soup.
6:44
Well, done brown me up some bacon till
6:46
it's about half done. Then added me some
6:48
diced onion in there. I did. And I'm
6:50
fixing to add some homonyy in there. And
6:51
I hear some of you saying, "I don't like
6:53
hominy, cowboy. I'm not going to eat
6:54
it." We have converted so many people
6:57
over to homonyy cuz we have a homonyy
7:00
and green chili casserole and it's on a
7:02
video that you can see. But this is a
7:04
recipe that Shannon come up with to take
7:06
to a church social and ooh it is so
7:08
good. So yellow harmony, don't drain it.
7:12
Chunk her in there.
7:15
And I would say things are hot. I can
7:18
feel a sizzle.
7:20
Next, some chicken broth.
7:26
We're going to let that simmer. Let
7:28
everything get to going to get all them
7:30
flavors. Get that hummony good and
7:31
tender. And then we'll continue on.
7:40
Been simmering right along for about 10
7:42
minutes we have. So,
7:45
green chilies got to have them.
7:49
Give that a little stir.
7:53
And sour cream.
7:58
We're going to put two dollops in there
8:00
to start with.
8:07
Okay.
8:09
Look here. Cheese. Cheese going to bring
8:12
out some more flavor, too. But also,
8:14
it's going to be a little thickening
8:15
agent. It is. So, in it goes.
8:20
Let this just simmer along for about
8:22
five more minutes till everything gets
8:24
incorporated well. It's going to be time
8:26
to eat it.
8:30
Hominee goes way back, long before
8:32
cowboy days. Natives across the Americas
8:35
would soak dried corn in a mix of wood
8:37
ash and water. That little trick
8:38
loosened the hole, made the corn softer,
8:41
and unlocked nutrients like nin that
8:43
plain corn couldn't give you. It's how
8:45
they made masa for tortillas and
8:47
tamales. How harmony came to be the
8:49
backbone of stews like pulli down in the
8:52
southwest. Some tribes say that when the
8:54
people were hungry, the creator sent
8:56
them a spirit to teach them how to treat
8:58
the corn. Not just to grow it, but to
9:00
soak it with ash and lime, unlocking its
9:02
power that became harmony. And they said
9:05
it carried strength in every kernel. It
9:07
was used in feast, in fast, and in
9:09
healing. By the time settlers and trail
9:11
cooks came along, they'd already been
9:13
enjoying it for thousands of years.
9:30
This says fall, but more than that, it
9:32
says southwest flavor. I mean, the
9:35
hominy, the green chilies, the sour
9:38
cream sort of peaks it all out there.
9:40
But you get me a flour tortilla. I'm
9:42
going to stay here till I get done.
9:47
So, you could top this with a slice of
9:49
avocado and a little lime juice. Or you
9:51
could use some little red pepper flakes
9:53
and sprinkle on there. Or you could use
9:55
tortilla chips.
9:58
Does your soup taste a little flat? Add
10:00
acid instead of salt. Vinegar, lime,
10:03
lemon, or even a spoonful of pickle
10:05
juice will help flavor the pot. Does
10:07
your soup seem a little thin? Don't
10:09
automatically grab the flour. Add some
10:11
mashed potatoes or potato flakes to your
10:13
soup. You can also add a little
10:14
cornstarch and cold water together and
10:17
add it to the soup while cooking to
10:18
thicken. When freezing soups, don't
10:20
store them in a round container. Freeze
10:22
them in a plastic zip bag laying flat.
10:24
It will save you room in the freezer and
10:26
it thaws faster than a block of ice. And
10:29
the grand finale, lasagna soup.
10:42
Well, had me some 80/20 ground chuck
10:45
over here. Let it get about halfway
10:47
done. Added a yellow onion in there,
10:50
diced up. Let it all get really good and
10:52
tender and the meat browned well. And
10:54
about the last minute, four minced
10:56
garlic cloves. Now to that. I know
11:00
typical lasagna may not have green
11:02
chilies in it, but we're in New Mexico.
11:05
I mean, you got to. So, green chilies.
11:09
It got windy.
11:10
Yes, it did. And a whole box of beef
11:14
broth.
11:19
Now, we're going to cheat and make this
11:20
even simpler for y'all. We're just using
11:23
canned marinara sauce.
11:26
And I think we're going to use about two
11:28
cups, which is just what we had left in
11:31
there. Shen, good job.
11:34
Some Italian seasoning. And I'd say
11:36
about that much right there. Let's get
11:38
that all stirred up really well.
11:42
We're going to bring it back over here
11:43
at the fire. We're going to let it
11:45
simmer for about 15 minutes. We are
11:47
nearly done with our fall favorite
11:49
soups. And what do we got here? We can't
11:52
have lasagna soup without lasagna
11:54
noodles. out
11:58
and then they ain't going to fit in
12:00
there like that, Shane. So, we're just
12:02
going to break them. I'd say in pieces
12:04
sort of like so. Maybe one at a time
12:06
will break better.
12:11
So, we're using a whole box of lasagna
12:13
noodles. And there's 12 of them in a
12:15
box. They is get them all in there.
12:17
Going to get them back over the fire
12:18
over here. Let them get all tender. We
12:21
are nearly there.
12:27
We're going to slide this back over the
12:29
fire. But I've got an advantage on y'all
12:31
when you're cooking in the house that
12:32
y'all don't have. Bertha loves cardboard
12:34
on occasion. She does.
12:39
Well, see y'all in about 10 minutes.
12:42
Lasagna might not be the first dish you
12:44
think of out on the trail, but its roots
12:46
run old. Real old. It traces back to
12:49
ancient Rome where they used flat
12:51
noodles and layered them with sauces
12:53
made from ground meat and herbs.
12:55
Modern-day lasagna came over with the
12:57
Italian immigrants in the late 1800s and
13:00
early 1900s. Out west, that spirit
13:02
stuck. Chuck wagon cooks might not have
13:04
layered pasta, but they knew a thing or
13:06
two about stretching meat and tomatoes
13:08
to feed a crew. One pot over the fire
13:10
with a spoon instead of a knife.
13:34
Well, I mixed me up some ricotta and
13:36
some parmesan and blended it well
13:38
together. Threw me a dollop on there, I
13:40
did, and then chopped me a little
13:41
parsley and sprinkled right on top. I've
13:44
been having a hankering for this ever
13:46
since we put it on. So, I'm going to
13:48
see. Can I get a little some all of it?
13:50
Little bit of that there. Little meat.
13:54
M.
13:59
This may be my favorite of the day. It
14:02
tastes like we just went to an Italian
14:04
restaurant and had a big old plate full
14:05
of lasagna. It is so good and tasty.
14:13
Well, there you have it. Three of our
14:15
fall favorites. And I don't want to
14:17
catch you at the grocery store buying
14:18
canned soup. We've got you fixed up with
14:20
lasagna soup, butternut squash, hominin,
14:24
and green chili soup. So, we got one for
14:26
every occasion. You can have them
14:28
morning, noon, and night. But me, I'm
14:30
going to have one more bite. I am. And
14:33
I'm going to go with my favorite of the
14:34
day.
14:48
Dang on Mike. But I remember some time
14:50
back we told you if he was having hard
14:52
times, going through some troubles. Let
14:54
us know. Send us a prayer request.
14:56
Folks, y'all have covered me up. You
14:58
have. But we like them. Every one of
14:59
them we do. And we're praying for you.
15:01
But be sure, folks, when you come in and
15:03
you see somebody needing some prayer,
15:05
reach out, take that hat off, gather
15:08
around the table, and bless those people
15:10
that need it because they're asking for
15:11
our help. And it is our duty. It is. And
15:14
remember, ain't none of this. We're
15:16
going through no step for a stepper. I
15:17
promise you. But it is with great pride,
15:20
honor, and privilege that I tip my hat
15:22
to all the servicemen and women and all
15:24
the veterans that have kept that old
15:25
flag of flying over camp. Rest of you,
15:27
get on up in here. I'm going to give you
15:28
a great big hug first.
15:32
God bless you each and everyone and I'm
15:34
going to see you down the fall festival
15:36
soup trail.
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