The Perfect Recipe for Lumbee Leftovers
Winter Squash Soup
2 tablespoons vegetable oil or meat fat
5 cups water
1 bouillon cube or 1 tablespoon flavor base (optional)
1 winter squash (butternut, acorn, pumpkin etc.)
turkey or ham bones and as much meat as you like
salt to taste
2 ears of fresh corn (when out of season, substitute canned or frozen corn as long as it’s not creamed corn)
2 tablespoons oil
scallions or green onions
Chop onions and sauté in the oil. Add water, diced winter squash, bouillon and meat. (If using bones, simmer them in the water first to create a broth. Strain broth and use as you would water.)
Cook soup on medium for 1 hour. Use a hand masher to blend the soup, but leave it rustic. Don’t over blend it. Add more water to loosen if it’s too thick when done. Taste for seasoning and adjust if necessary.
Sauté fresh cut corn in the oil.
Serve soup in a big mug or bowl with corn on top and green onion for garnish. It goes great with fried or baked cornbread.
For the full article and more information about the chef, Jamie Locklear, click the link: http://info.ncagr.gov/blog/2021/12/29/from-the-lumbee-kitchen-a-soup-for-leftovers-that-wont-be-a-gaumy-mess/?fbclid=IwAR1QpfLSOtE6_g-1W_L1mPud-XrnDrzgDMaAINw-iLWrJZuRyG4FrtE3gAw.
*Thank you to the NC Department of Agriculture for featuring Lumbee Chef Jaime Locklear in their recipe blog post this week!