By Christie Vanover | Published October 31, 2021 | Last Updated November 9, 2022
Creamy butternut squash soup has an earthy rich flavor with natural sweetness, making it one of my favorite soups for fall.
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.
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
- 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.
- STEP TWO: Place the squash, along with a head of garlic, on the grill over the indirect heat.
- 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.
- STEP FOUR: Once they feel tender, remove them from the grill to cool slightly and spoon out the squash, discarding the skin.
- 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.
- 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.
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.
- 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.
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.
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.
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.
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
Frequently Asked Questions
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.
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.
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.
Before storing your
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.
This recipe has 38 grams of carbohydrates per serving. Of those, 6 grams are fiber and 5 grams are sugar.
Roasted Butternut Squash Soup on the Grill
- 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.
This estimate was created using an online nutrition calculator
Leave A Comment