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barbedaykitchen6 cups fresh corn kernels (about 8 cobs)
something like a pound of tomatoes
6 cloves garlic, roughly chopped
olive oil, as much as necessary
1 1/2 medium onion, any color, diced (I used candy onions)
1 med-large butternut squash, cut into pieces
2 cups shredded chicken
8 ounce jar roasted red bell peppers, drained
64 ounces chicken broth (6 cups)
smoked paprika
paprika
cumin
thyme
mullein
hyssop
kosher salt
Start out by cutting the kernels from the corn, without cutting into the cob itself. (I did this last night and stored them in the fridge, because I only have so much ability to prep/cook at any given day.)
Preheat oven to 400 degrees while slicing cherry tomatoes (or big ones) in half. Also cut the butternut squash into roughly bite-sized pieces at the same time (I roasted mine with the skin still on and cut the skins off after. You may just want to peel it when you cut it.)
Arrange tomatoes on foil-lined baking sheet, cut-side down. (Next time, 2 baking sheets, it wound up being too dense on one.)
Pack corn kernels in around the cut tomatoes, toss garlic in overtop of that. Drizzle with some olive oil and sprinkle lightly with salt. Bake for 15-20 minutes (um. more like 40, because of how thick the layer of corn/tomatoes was) or until tomatoes are crinkled and burst.
On another foil-lined baking sheet, arrange the butternut squash peel-up. Drizzle some olive oil over it, flick some salt at it, and bake for 20-25 minutes, or until the flesh is nice and soft.
While the vegetables roast away to themselves, heat a stock pot to medium high heat on stove top. Add a bit of olive oil and all the diced onion. Saute until tender (however long that takes, about 15 minutes here). Add roasted bell peppers, chicken broth, smoked paprika, chili powder, and cumin (spices to taste, I honestly have no idea how much. About equal amounts of paprikas, and about a third of that in cumin). Add a light sprinkling of salt to the mix, and throw in the two cups of chicken meat.
When the corn/tomato mix and then butternut squash are done roasting (and you've peeled the squash if you roasted it peel-on), add them to the pot, making sure to scrape off all of the bits on the pan.
Stir together thoroughly, wait 3 minutes, and taste. Add hyssop, mullein, and thyme a little at a time, tasting until the notes suit you. Bring soup to a low simmer and cover. Simmer for at least 20 minutes, up to 3 or 4 hours (basically, until the rest of dinner is done).
Taste, and add any additional salt (and/or pepper, and/or chipotle chili powder if you want a little more heat) to taste. Dip out into bowls and serve. Collapse
something like a pound of tomatoes
6 cloves garlic, roughly chopped
olive oil, as much as necessary
1 1/2 medium onion, any color, diced (I used candy onions)
1 med-large butternut squash, cut into pieces
2 cups shredded chicken
8 ounce jar roasted red bell peppers, drained
64 ounces chicken broth (6 cups)
smoked paprika
paprika
cumin
thyme
mullein
hyssop
kosher salt
Start out by cutting the kernels from the corn, without cutting into the cob itself. (I did this last night and stored them in the fridge, because I only have so much ability to prep/cook at any given day.)
Preheat oven to 400 degrees while slicing cherry tomatoes (or big ones) in half. Also cut the butternut squash into roughly bite-sized pieces at the same time (I roasted mine with the skin still on and cut the skins off after. You may just want to peel it when you cut it.)
Arrange tomatoes on foil-lined baking sheet, cut-side down. (Next time, 2 baking sheets, it wound up being too dense on one.)
Pack corn kernels in around the cut tomatoes, toss garlic in overtop of that. Drizzle with some olive oil and sprinkle lightly with salt. Bake for 15-20 minutes (um. more like 40, because of how thick the layer of corn/tomatoes was) or until tomatoes are crinkled and burst.
On another foil-lined baking sheet, arrange the butternut squash peel-up. Drizzle some olive oil over it, flick some salt at it, and bake for 20-25 minutes, or until the flesh is nice and soft.
While the vegetables roast away to themselves, heat a stock pot to medium high heat on stove top. Add a bit of olive oil and all the diced onion. Saute until tender (however long that takes, about 15 minutes here). Add roasted bell peppers, chicken broth, smoked paprika, chili powder, and cumin (spices to taste, I honestly have no idea how much. About equal amounts of paprikas, and about a third of that in cumin). Add a light sprinkling of salt to the mix, and throw in the two cups of chicken meat.
When the corn/tomato mix and then butternut squash are done roasting (and you've peeled the squash if you roasted it peel-on), add them to the pot, making sure to scrape off all of the bits on the pan.
Stir together thoroughly, wait 3 minutes, and taste. Add hyssop, mullein, and thyme a little at a time, tasting until the notes suit you. Bring soup to a low simmer and cover. Simmer for at least 20 minutes, up to 3 or 4 hours (basically, until the rest of dinner is done).
Taste, and add any additional salt (and/or pepper, and/or chipotle chili powder if you want a little more heat) to taste. Dip out into bowls and serve. Collapse