A delicious smoked butternut squash soup with just a hint of smoky flavor, perfect for those crisp autumn evenings. Making Smoked Butternut Squash is easy and it makes the perfect ingredient.
Smoked Butternut Squash Soup
Servings: 4 people
- 4 cups/ chicken or vegetable stock
- 2 cups smoked butternut squash flesh
- 1 small Granny Smith apple peeled, cored, and cut into small pieces
- 1 medium carrot peeled, and finely diced
- 1/3 cup half and half
- 1 1/2 teaspoons sea salt
- 2 tablespoons olive oil
- 2 tablespoons white cooking wine
- 1 teaspoon fresh thyme
- 1 teaspoon mild chili powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/3 cup/80 mL sour cream or plain yogurt for garnish
- 1/4 cup pumpkin seeds or pine nuts for garnish
- 1/4 cup Italian parsley chopped, garnish
- In a large pot, heat olive oil. Add carrots to the pot and cook for 3 minutes, stirring often. Place diced apples into pot and cook for an additional 2-3 minutes. Add wine and cook for 1-2 minutes. Next, pour in the broth, turn up the heat to medium and let cook for 10 minutes. Reduce heat to low and add squash, spices, herbs, and salt and pepper. Cook for 25-30 minutes. Check during the cooking process to see if the soup needs more broth. While this soup is a bit thicker, it shouldn't have a stiff consistency. Once carrots have softened, remove soup from heat and let sit for 5 minutes. Using an immersion blender, carefully blend soup until, carrots, squash, and apples are pureed and well combined. Return pot to medium heat, add half and half and cook for an additional 2-3 minutes. Taste soup for salt content, if sufficient, then serve.
- To serve: Add a few ladles full of soup to bowl and top with chopped parsley, yogurt or sour cream, and seeds/nuts of choice..
Image and recipe development by: Sabrina Baksh