Smoked Butternut Squash Soup

Soup is the cornerstone of autumn comfort food. Our smoked butternut squash soup recipe involves smoking the butternut squash first and then turning this ingredient into a luscious, silky soup.

This fall-inspired smoked butternut squash soup is ideal for meal planning. Serve it topped with sour cream, toasted pepitas, pine nuts, smoky chopped bacon, or your favorite fresh herb.

Follow our step-by-step recipe guide for smoked butternut squash. It’s an easy, affordable way to add a gentle smokiness to this sweet, hearty vegetable.

Ingredients

• Chicken or vegetable stock (or broth)
• Smoked butternut squash flesh
• Granny Smith apple
• Half and half (or vegan alternative)
• Salt (sea salt)
• Olive oil
• White cooking wine
• Fresh thyme
• Chili powder
• Pepper (white)
• Cinnamon, nutmeg, and allspice
• Sour cream (or vegan alternative) 
• Toasted pumpkin seeds (or almonds, sesame seeds or pine nuts)
• Italian parsley 

Making Smoked Butternut Squash Soup

• Heat olive oil in a large pot.
• Add carrots and cook on medium-low heat for 2-3 minutes, stirring often. 
• Add diced apples and cook for an additional 2-3 minutes.
• Next, add wine and cook for 1-2 minutes. 
• Pour in the broth, turn up the heat to medium, and let it cook for 10 minutes. Keep an eye on it! Stir as needed
• Reduce the heat to low, add the smoked squash, spices, herbs, salt, and pepper, and cook for 25-30 minutes.
• Keep an eye on the broth, and add more if the smoked butternut squash is too thick. 
• While this soup is a bit thick, it should not be too thick and stiff. 
• 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 well combined. 
• Return the pot to medium heat, add the half-and-half, and cook for an additional 2-3 minutes. 
• Taste the soup and adjust the seasonings accordingly.
• To serve: Add two (or more) ladles full of soup to a bowl and top with chopped parsley, yogurt or sour cream, and seeds/nuts of choice.

Storing Leftovers

Store leftover smoked butternut squash soup in an airtight container (or multiple containers if meal planning) in the refrigerator for up to 4 days. Freeze soup for up to 1 month.

Butternut Squash Soup Variations

• For an extra spicy kick, add 1 tablespoon finely chopped chipotle peppers.
• To make the soup creamier, stir in 1/2 cup shredded gouda or white cheddar cheese toward the end of cooking.
• Serve with diced crispy pork belly on top or chopped brisket ends for extra smokiness.

More Recipes!

• Smoked Pumpkins
• Pumpkin Butter (smoked)
• Smoked Pumpkin Soup
• Fall Recipes on the Grill or Smoker
• Comfort Food Recipes for the Grill and Smoker

Smoked Butternut Squash Soup

This Smoked Butternut Squash Soup is the ultimate autumn comfort food. Our recipe involves smoking the butternut squash first and then turning this ingredient into a luscious, silky soup.

5 from 3 votes

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Course: Main Course, Soup

Cuisine: American

Keyword: smoked vegetable, smokedbutternut squash soup, soup

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4 people

Calories: 234kcal

Ingredients

• 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 (or vegan alternative)
• 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 sour cream or plain yogurt (or vegan alternative) for garnish
• 1/4 cup toasted pumpkin seeds, almonds, sesame seeds or pine nuts for garnish
• 1/4 cup Italian parsley chopped (optional)

Instructions

• In a large pot, heat olive oil.

  Add carrots 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 smoked 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 be overly thick.

  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, and adjust seasonings accordingly.
• 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..

Nutrition

Calories: 234kcal | Carbohydrates: 21g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 1772mg | Potassium: 684mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10494IU | Vitamin C: 41mg | Calcium: 120mg | Iron: 2mg