Butternut Squash and Roasted Red Pepper Soup with WhiteTail Backstrap

Butternut Squash and Roasted Red Pepper Soup with Whitetail Backstrap:

Ingredients

For the Soup:

• 1 medium butternut squash (peeled, seeded, and cubed)

• 2 roasted red peppers (store-bought or freshly roasted, peeled, and seeded)

• 1 medium onion, diced

• 3 garlic cloves, minced

• 4 cups vegetable or chicken stock

• 1 cup heavy cream (or coconut milk for dairy-free)

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1/2 tsp ground nutmeg

• Salt and pepper to taste

For the Whitetail Backstrap:

• 1 lb Whitetail backstrap (trimmed of silver skin)

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1/2 tsp ground black pepper

• 1/2 tsp kosher salt

• 1 sprig fresh rosemary (optional)

Instructions

Prepare the Soup:

1. Preheat your oven to 400°F

2. Toss butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender.

3. In a large pot, heat 1 tbsp olive oil over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 more minute.

4. Add roasted butternut squash, roasted red peppers, and vegetable or chicken stock. Bring to a simmer.

5. Blend the soup using an immersion blender (or transfer to a blender in batches) until smooth.

6. Stir in heavy cream, smoked paprika, nutmeg, and adjust seasoning with salt and pepper. Keep warm on low heat.

Prepare the Backstrap:

1. Rub the backstrap with olive oil, garlic powder, smoked paprika, salt, and pepper.

2. Heat a cast-iron skillet over medium-high heat. Add the backstrap and sear for 2-3 minutes per side to develop a crust.

3. Reduce heat to medium, add a sprig of rosemary (if using), and cook until the internal temperature reaches 130-135°F for medium-rare.

4. Remove the backstrap from the skillet, tent with foil, and let rest for 5-10 minutes.

Assemble the Dish:

1. Ladle the soup into bowls.

2. Slice the backstrap thinly against the grain and lay a few slices over the top of the soup or serve on the side.

3. Garnish with a drizzle of cream, fresh herbs (like parsley or thyme), and a sprinkle of paprika for presentation.

Serving Suggestion:

Pair this dish with crusty bread or garlic toast for a complete meal. The earthy flavors of the soup complement the rich and tender venison beautifully!

Let me know how it turns out! 🦌🍲