With the cold months rolling around, it is time to take a look at some recipes to warm up and still get some time on smoker. This smoked butternut squash soup recipe is a easy recipe that you can have done in a matter of a couple of hours. This recipe provides a great combo of smokey flavor and a spicy butternut squash soup.
How To Smoke Butternut Squash Halved
First thing we are going to do is tackle the squash. We are going to slice the squash in half and remove the seeds from the squash. Make sure you have a sharp knife when tackling this, you want to ensure you get a good clean cut on the squash. With that done we are going to move onto the sweet potato. You will need to peel the potato and then slice it into chunks. Once that is done, place it in some foil, to later go on the smoker.
Now that you are done, the smoker should be getting up to temperature and nearly ready to throw the squash on. Before putting the squash on the smoker, you are going to coat the sliced squash with some olive oil.
Smoke The Squash
So I did this smoked squash on my Weber Kettle. I could have done it on my WSM but this will work if you are smoking squash on pellet grill, say a Traeger or whatever your smoker of choice is. You are going to want to get it up to a temperature of 300° and for this recipe I used some apple wood. When you get to 300° go ahead and throw your squash on, face/sliced side down and then add the sweet potato on. Ensure you still have the sweet potato in the foil, unwrapped.
You want the sweet potato to get some of the smoke as well. You are going to let it ride for about an hour, this took me an hour and 10 minutes. While the squash is on, you are going to slice one whole white onion and throw it in a pan and will sauté it, with some oil and soften it up. When that is done, put it off to the side, we will use it once the squash is off the smoker.
Since we are not going to any specific temperature, you are going to keep the squash and sweet potato on until they are soft enough to be pierced and be fork tender. Once you get there, go ahead and pull everything. After you have pulled the now smoked and roasted butternut squash, you are going to want to remove the skin. If you hit the correct tenderness, you should be able to scoop it out. As you take the skin off, you can place it in a bowl, we will need it shortly.
Butternut Squash Soup
Now that the we have smoked the squash and sweet potato we can move onto the soup portion of the recipe. You are going to take a traditional blender or an immersion blender as I have done at times and start adding the squash, sweet potato and onion and puree it together. Depending on how much you are making, you may have to do it incrementally like I did. I had to make 3 containers before I had it all pureed. The recipe is calling for 42 oz. of chicken broth. What is likely to help with the puree if to add the broth in while pureeing the squash, potato and onions.
Once you have the squash, sweet potato and onion combined and pureed, add it all into a pot, or you have probably already done that if you had to puree a couple of times. With the puree in the pot you are going to start adding some spices to the soup. You will need the following, 3/4 tsp of kosher salt, 1/2 tsp. of nutmeg, 1/4 tsp. of curry, 1/4 tsp of cayenne pepper and 1/4 tsp. of coarse ground black pepper. As you add, keep stirring it into the soup.
If you are ready to serve you are going to add in a 1/2 cup of half and half. Continue to let the soup warm back up, over medium heat, after adding the half and half and at that point you are ready to serve. Can add some garnish to the soup of some scallions, parsley or use some good Italian or French bread to dip into the soup.
Enjoy this Smoked Butternut Squash recipe, it is perfect for the fall and winter months and makes for a great appetizer for that holiday meal. The smoke flavor combined with the squash and spices is fantastic.
If you are looking for some other options for a dinner, check out some of these suggestions:
- Smoked Drip Chili
- Smoked Turkey Soup
- Smoked Beef Stew
- Smoked Pulled Chicken Breasts
- Smoked Pumpkin Seeds
Thanks for being here and checking out this Smoked Butternut Squash recipe. I hope you enjoy it! We always appreciate comments, 5 star recipe rating and social media shares. As always, keep that smoke rolling!
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- 3 lbs of butternut squash
- 1 yellow onion
- 1 large sweet potato
- 1 tbsp. olive oil
- 3/4 tsp. of salt
- 1/2 tsp. of nutmeg
- 1/4 tsp. of curry
- 1/4 tsp. of cayenne pepper
- 1/4 tsp. of black pepper
- 1/2 cup of half and half
- 42 ounces of chicken broth
- Get smoker up for a temp of 300°, using apple wood
- Slice squash in half, remove seeds and coat with olive oil
- Quarter 1 sweet potato and lightly coat with olive oil and place in tin foil
- Place squash on smoker, face down, as well as sweet potato. Leave sweet potato in foil, but open to absorb the smoke. Leave on smoker for approximately 1 hour
- While squash and sweet potato are on the smoker, slice and sauté 1 white onion
- Pull squash and sweet potato from smoker when easily pierced by a fork
- After pulling the squash and sweet potato you will puree both of those and then onion together, mixing in the chicken broth.
- After the puree, you will add everything to a pot and then start to add the dry spices and stir
- Prior to serving add a 1/2 cup of half and half, allowing for proper time to ensure the soup is reheated to your desired temperature
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 243mgCarbohydrates: 25gFiber: 6gSugar: 6gProtein: 3g