Smoked butternut squash soup
Looking for a hearty soup that’s vegetarian friendly? We’ve got just the thing. Try this Smoked Butternut Squash Soup recipe on the cold Winter days when you need to warm your soul with a bowl of deliciousness.
This creamy soup hits the spot when you’re craving a steaming bowl of comfort food. Plus, what’s better than smoked soup recipes when you’ve come down with the sniffles? Yes, is good when it’s cold, but who’s to say this butternut squash soup can’t also be enjoyed during the summer nights?
Just whip up a hot bowl of this rich and smokey delicacy to hit the reset button for the days you need it most.
The soup begins with smoking the squash until it is fork tender. If you’re wondering how to smoke a butternut squash, just follow our guide to bring out all the rich flavors of this vegetable.
Smoking the squash in the smoker completely transforms the soup. Not to mention, it’s an easy way to add a light smokey flavor without having to add meat.
The best part is you won’t even have to feel bad about making this butternut squash soup recipe! Not to mention, you’ll be getting in your vegetables for the day.
This is a dish that everyone will love. Even the kiddos! They won’t even believe they’re eating a vegetable soup. All you’ll need to make this recipe is a butternut squash, water, chicken or vegetable stock, Dickey’s Poultry Rub, and half & half. When you’re done, you’ll have the most beautiful colored soup that tastes just as good as it looks. You can also have fun with the end result by adding sunflower seeds, olive oil and fie roasted chilies for an extra kick of flavor.
What are you waiting for? This butternut squash isn’t going to smoke itself!
Smoked Butternut Squash Soup
We’ve combined two fall and winter staples “butternut squash and a steaming bowl of soup” into a hearty lunch or side that just seems natural for the change of seasons. Dickey’s Poultry Rub Seasoning enhances the flavor of smoked squash, creating a comfort food you’ll crave even on a summer’s day.
1 Butternut Squash
1 Cup Water
32 Oz Chicken or Vegetable Stock
1 1/2 Tbsp Dickey's Poultry Rub
1 Cup Half & Half
Fire Roasted Chilies
Heat smoker to 275°F, add a water pan.
Cut butternut squash in half with the skin on. Remove seeds.
Fill both seed cavities with tap water and place in the smoker cut side up. Smoke the squash for 2 hours or fork tender (meaning the tines of the fork can easily pass through the meat of the squash).
Remove the squash from the smoker and place on a sheet tray. Do not dump water out from the seed cavity when removing from the smoker.
On the stove in a small sauce pot, heat the chicken stock with the Dickey’s Poultry Rub Seasoning, also dump the water from the squash into the pot. Bring to a simmer and turn off the heat.
Scrape the meat of the squash into a blender. Pour half of the warm liquid from the pot into the blender. Cover the blender with the top and a towel to ensure not hot liquid splashes out. Turn blender on low speed.
Blender should not have enough liquid to continue blending, slowly add warm liquid from pot into blender on low speed until it begins to blend well. Now add the half and half to the blender.
Cover the blender and turn to a higher speed until the soup is smooth. Pour the soup from the blender back into the pot and heat to serve. Adjust with salt if needed.
Serve in a soup bowl with sunflower seeds, fire roasted chilies (if desired) and a drizzle of olive oil.