By Christie Vanover | Published October 31, 2021 | Last Updated June 13, 2022
Yes! You can make soup on the grill. My grilled butternut squash soup is super creamy and velvety because of two important easy steps.
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 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. If you just want pure butternut squash, just use two.
Carefully, slice them in half and spoon out the seeds. Then, drizzle with olive oil and sprinkle with salt, pepper and my Spiceology Pk Pork Rub.
Place them, along with a head of garlic, on the grill over the indirect heat.
How long to cook butternut squash
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 an hour and 20 minutes.
Once they feel tender, remove them from the grill to cool slightly and spoon out the squash, discarding the skin.
Now, adjust your grill and turn on the center burner, so you can heat up a skillet with olive oil. Sauté some onion or shallots, until tender. Squeeze the softened garlic 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.
How to get creamy butternut squash soup
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.
If you don’t have an immersion blender, you can also pour the squash into a regular blender. 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.
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.
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 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.
Spoon the soup into a bowl and add a few finishing touches like fresh herbs. Thyme and mint go great with grilled butternut squash soup. For just a touch of color add another sprinkling of Pk.
Grilled Butternut Squash Soup
- 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.