Roasted Butternut Squash Soup on the Grill

5 from 1 vote

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

Prep Time15

Cook Time1 45

Total Time2

Course: Appetizer, Main Course, Soup

Cuisine: American

Servings:

Heat Grill: Heat the grill to 350-375F degrees, setting up an indirect cooking zone (see instructions in post above)
Grill 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 BBQ 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, BBQ rub, cayenne and nutmeg. Serve in a bowl with fresh herbs and more pork rub.