This roasted butternut squash soup recipe prepared on a grill is super creamy and velvety because of two important easy steps.
5 from 1 vote

By Christie Vanover | Published October 31, 2021 | Last Updated November 9, 2022

Home | Recipes | Roasted Butternut Squash Soup on the Grill

Creamy butternut squash soup has an earthy rich flavor with natural sweetness, making it one of my favorite soups for fall.

bowl and skillet of Grilled Butternut Squash Soup

One of the best things about soup recipes is that they’re so forgiving. You don’t actually have to measure ingredients. Soup is a pot of love that can shift with your mood. If you’re feeling feisty, add more cayenne. If you want a heartier soup, add less broth. 

I’ve included the full ingredient list below, but I encourage you to learn the technique and then make this your own.

How to grill squash

When making butternut squash soup, there are a few ways you can cook down the squash. Some people cube it and simmer it in broth. I don’t know about you, but cutting squash is not easy for me. I prefer to just cut it in half once. 

Other people like to roast the squash in the oven. That’s perfectly fine, too. In fact, I’m just using my grill like an oven like I always do.

If you want to add smokey flavor to this soup, add wood chips to your gas grill or cook the squash on a pellet grill or smoker. 

The key to perfectly roasted veggies is to setup your grill to 350-375F with an indirect heat zone. For a gas grill, this means turning the outside burners on and leaving the center burner off. 

If you’re using a pellet grill or smoker, your grate will already be in an indirect zone, so just get it to the goal temp. 


For today’s recipe, I used one butternut squash and one acorn squash for a little variety. Both are considered a winter squash. If you just want pure butternut squash, just use two. 

  • Butternut Squash: This is a large winter squash with a pale orange exterior that’s both buttery and nutty in flavor.
  • Acorn Squash: Acorn squash tastes similar to butternut squash, but it has a little more texture and a subtle sweet flavor.
  • Garlic: Use the full head of garlic for this recipe. It will be roasted to add more flavor.
  • Olive Oil: Or any type of vegetable oil that you prefer like avocado oil or coconut oil.
  • Seasonings: Kosher salt, black pepper and my Pork Rub work great.
  • Onion: Sweet or white onion are best.
  • Chicken Broth or Chicken Stock: Stock will be a little richer than broth.
  • Heavy Cream: This helps give the soup the extra velvety texture.
  • Final Seasonings: Cayenne pepper and nutmeg offer that added kick and essence of fall.

Substitutions: If you want to make this a vegetarian soup, substitute the chicken broth for vegetable broth or vegetable stock and the heavy cream for unsweetened coconut cream or coconut milk.

How to cook roasted butternut squash soup

  1. STEP ONE: Carefully, slice the butternut and acorn squash in half and spoon out the seeds. Then, drizzle with olive oil and sprinkle with salt, pepper and my Spiceology Pk Pork Rub
  1. STEP TWO: Place the squash, along with a head of garlic, on the grill over the indirect heat. 
butternut and acorn squash halves on grill
  1. STEP THREE: As the squash cooks, check it every 20 minutes with a fork. The cavities will cook more quickly, because they are closer to the heat. The upper edges will take a bit longer. You’re looking for the fork to just glide in with little resistance. It should take about 1 hour and 20 minutes. 
fork pressing into side of butternut squash
  1. STEP FOUR: Once they feel tender, remove them from the grill to cool slightly and spoon out the squash, discarding the skin. 
butternut and acorn squash roasted on grill.
  1. STEP FIVE: Now, adjust your grill and turn on the center burner, so you can heat up a skillet or large pot with olive oil. Sauté some onion or shallots, until tender. Squeeze the softened garlic cloves from the head and add it to the skillet with the scooped out squash. Smash it with the back of a spoon or spatula to help break it down.
  1. STEP SIX: I like my grilled butternut squash to be super velvety and creamy. To accomplish this, there are two steps. First, add some chicken or vegetable broth to the skillet, and then use an immersion blender right in the pan to break down the squash fibers.
immersion blender mixing squash

PRO TIP: If you don’t have an immersion blender, you can also pour the squash into a regular blender or food processor. Just be careful. Because the ingredients are hot, the steam can force the lid to pop off. Hold it down with a towel and burp out the hot air occasionally as you blend.   

  1. STEP SEVEN: Once the squash is smooth, transfer it in batches to a mesh strainer and press the squash through the sieve. This ensures any chunky bits of onion, garlic or squash skins don’t end up in your luxurious bowl of soup. 
pushing grilled butternut squash through strainer

STEP EIGHT: Transfer the strained squash back to the skillet and add more broth to thin out the soup. I also like to add a little heavy cream for richness. Stir the soup and give it a taste.

skillet of Grilled Butternut Squash Soup

The flavors will be pretty neutral. Here’s where you can really make the dish your own by adding your favorite spices. 

Definitely start with a pinch of salt. I also recommend a touch of cayenne. My Spiceology Pk Pork Rub pairs beautifully with squash, because it has a touch of honey and molasses, along with garlic, chiles and hickory smoke.

I also zest in some fresh nutmeg for that touch of fall. 

Jars of nutmeg, pork rub and chile flakes.

How to serve keyword

Spoon the soup into a bowl and add a few finishing touches like fresh herbs. Thyme, mint and sage leaves go great with grilled butternut squash soup. For just a touch of color add another sprinkling of my Pork Rub. 

If you want to turn this cozy fall soup into something more sinful, add a dollop of sour cream, some crispy bacon bits, a drizzle of maple syrup and a sprinkling of roasted pumpkin seeds.

bowl of grilled butternut squash soup with herbs


Before storing butternut squash soup, allow it to cool to room temperature. Then, store it in an airtight container in the refrigerator for up to five days, or freeze it for up to six months.

If you have a lot of soup leftover, store it in multiple smaller containers. It will make reheating it easier.

To reheat frozen roasted butternut squash soup, let it thaw in the refrigerator for a couple of hours, or microwave it on a reduced heat setting. Then, transfer the leftover soup to a pot and warm it over medium-low heat, stirring often.

GCG Pro Pitmaster Tips

  • Grill butternut and acorn squash to bring out the caramelization of the natural sugars
  • Use an immersion blender to break down the roasted squash
  • Press the squash through a mesh sieve for extremely creamy soup

Frequently Asked Questions

How long does it take to roast butternut squash for soup?

If you cut the butternut squash in half, it will take about 1 hour and 20 minutes to roast over indirect heat on a 350-375F-degree grill.

Do you have to roast butternut squash for soup?

No, but you need to cook it so it’s tender. If you don’t roast it, you could boil it or microwave it, but you wouldn’t get the rich caramelized flavor that you get from roasting and grilling. Plus, if you grill the butternut squash, you can add smokiness with charcoal, wood chunks or wood chips.

What to serve with butternut squash soup?

You can serve this cozy soup as a prequel to a larger meal like a Reverse Seared Pork Prime Rib Roast or you can make it a meal all by itself and serve it with a nice salad or Tender Buttery Flaky Homemade Biscuits.

How long does butternut squash soup last?

Before storing your

Is butternut squash soup healthy?

Yes…kind of. The soup is packed full of veggies, which are low in calories and high in vitamins and fiber. The olive oil and heavy cream do add some fat to the dish. If you want to cut back on those calories, consider using an alternative creamer or try the recipe without the cream and add more chicken or veggie broth.

How many carbs are in butternut squash soup?

This recipe has 38 grams of carbohydrates per serving. Of those, 6 grams are fiber and 5 grams are sugar.

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bowl and skillet of Grilled Butternut Squash Soup

Roasted Butternut Squash Soup on the Grill

This roasted butternut squash soup recipe prepared on a grill is super creamy and velvety because of two important easy steps.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Servings 4


  • 1 butternut squash
  • 1 acorn squash
  • 1 head garlic
  • 2 tbsp olive oil divided
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp Christie Vanover's Pork Rub
  • 1/4 cup onion diced
  • 3 cups chicken or vegetable broth
  • 1/4 cup heavy cream
  • pinch cayenne
  • pinch nutmeg
  • 1 tsp fresh thyme or mint garnish


  • Heat Grill: Heat the grill to 350-375F degrees, setting up an indirect cooking zone (see instructions in post above)
  • Grilled Squash: Slice the squash in half vertically and spoon out the seeds. Chop the top off of the head of garlic. Drizzle the squash and garlic with one tablespoon olive oil and sprinkle with salt, pepper and pork rub. Grill over indirect heat for 1 hour and 20 minutes, or until the squash is fork tender.
  • Sauté Aromatics: Place a skillet on the grill over direct medium heat (or on a stove). Heat the remaining tablespoon of olive oil. Sauté the onions. Squeeze the garlic from the head and add it into the pan. Spoon out the squash from the skins and add it to the skillet, as well.
  • Cream Squash: Add 2 cups of chicken or vegetable broth to the skillet and stir. Use an immersion blender to break down the squash. (To use a regular blender, see post above.) Spoon the squash into a mesh strainer and press into a bowl, leaving behind the chunky bits.
  • Finishing Touches: Place the strained squash back into the skillet. Add another cup of broth and the heavy cream. Season to taste with salt, Pork Rub, cayenne and nutmeg. Serve in a bowl with fresh herbs and more pork rub.



Calories: 267kcalCarbohydrates: 38gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 1826mgPotassium: 1242mgFiber: 6gSugar: 5gVitamin A: 20589IUVitamin C: 67mgCalcium: 171mgIron: 3mg

This estimate was created using an online nutrition calculator

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