Roasted Butternut Squash Soup on the Grill

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

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. 

• 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.

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. 

2. STEP TWO: Place the squash, along with a head of garlic, on the grill over the indirect heat. 

3. 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. 

4. STEP FOUR: Once they feel tender, remove them from the grill to cool slightly and spoon out the squash, discarding the skin. 

5. 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.

6. 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.

7. 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.

Storage

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.