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Smoked Butternut Squash Soup

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Smoked Butternut Squash Soup is the perfect example of an autumn comfort food. My recipe takes the butternut squash to the smoker and then transforms it into a delectable, silky, slightly smoky soup. Top this amazing smoked butternut squash soup with sour cream, toasted pepitas, pine nuts, smoky chopped bacon, and a fresh herb of choice. A magnificent soup that is perfect for meal planning.

smoked butternut squash soup 2

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

Grilled squash on a platter with garnish

Ingredients:

  • Chicken or vegetable stock (or broth)
  • Smoked butternut squash flesh
  • Granny Smith apple
  • Half and half (or vegan alternative)
  • Sea salt 
  • Olive oil
  • White cooking wine
  • Fresh thyme
  • Chili powder
  • White pepper
  • 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

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 cook for 10 minutes. Keep an eye on it! Stir as needed
  • Reduce heat to low and add smoked squash, spices, herbs, and salt and pepper. 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 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 two (or more) ladles full of soup to bowl and top with chopped parsley, yogurt or sour cream, and seeds/nuts of choice.
butternut squash soup in a white bowl with garnish
derrickriches.com

Storing Leftovers:

  1. 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.

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smoked butternut squash soup

Smoked Butternut Squash Soup

5 from 1 vote
Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Keyword: smoked vegetable, smokedbutternut squash soup, soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 234kcal
Author: Sabrina Baksh

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..

Notes

Photo by: cook_inspire/Depositphotos

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
Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.

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