This might not be a recipe that people would expect from me, but I made a butternut squash soup on my grill and it was amazing! With temperatures dropping fast, there is nothing more comforting than a warm bowl of soup. The creamy texture, flavorful taste and smokey bonus made for one amazing dish.

Being Polish, I grew up eating soups regularly. It’s a very popular dinner option in the Polish cuisine. Given those soups have more traditional flavors like chicken noodle or tomato, I have never had butternut squash soup before. And wow was I missing out!

Roasted fall veggies all blended together to create this amazingly creamy dish. In true Grillin with Dad fashion, I roasted the butternut squash on the grill and the light hints of smokiness was an added bonus that you cannot replicate on the stove top. Either way, stove top, grill or oven, this is a recipe that everyone needs to try.

Step 1: Prep the veggies

I have tested multiple variations of this recipe using different vegetables and ratios and I have found this recipe to be just right. Not too sweet or bitter.

Too many bell peppers will make the soup bitter, too much garlic will take away from the sweetness of the butternut squash.

For best results, roast the veggies first. Doing this on the grill is an added benefit but not required. The oven will work just as well without the hints of smoke.

Start by slicing in half an entire butternut squash. Remove the seeds. Add a few chunks of carrots, a sliced bell pepper, half a red onion, a few cherub tomatoes and a small sized whole garlic head. Slice the bottom of the garlic off to open up the cloves. Place the cut up veggies on a roasting pan and drizzle olive oil over the veggies and season with Dad’s Steak seasoning. You can also use salt, Italian seasoning, paprika and some black pepper.

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Step 2: Roast the veggies

Preheat the grill to a medium heat at 350 degrees and set for indirect heat. Place the veggie tray on the grates and cook until everything is fork soft. Depending on the size of the butternut squash, this can take between 30-45 minutes.

Step 3: Blend the butternut squash soup together

Once the veggies are roasted, transfer then into a blender. Make sure to squeeze out the garlic. Do not throw the outer shell or leaves in the blender. Add 2 cups of chicken broth and blend. Make sure to fully blend the veggies to get a smooth and creamy consistency.

Add more broth to the soup if you like a more soupy consistency. Taste for flavor and adjust seasoning to your liking. Add more salt if too sweet or bland.

The final step to making the perfect butternut squash soup is to add some heavy cream. You want to avoid adding this in the blender. Heavy cream is a whipping cream. The blender will make if frothy. Transfer the butternut squash soup from the blender into a saucepan and place over low heat. Pour some of the heavy cream into the soup and gently mix. This will brighten the color of the soup and give it a nice creamy texture. Turn off once the soup starts to bubble.

For the ultimate flavor experience, once you pour the butternut squash soup into serving bowls, drizzle some heavy cream on top, add a sprinkle of chili in oil and chopped cilantro for freshness. This will balance the sweetness of the veggies. Enjoy!

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Butternut squash soup

The creamy texture, flavorful taste and smoky flavors from the grill made this butternut squash soup the perfect comfort dish for winter.

Course Main Course

Cuisine American

Keyword butternut squash soup, soup recipes, veggie recipes, vegeterian recipes, grill recipes, fall recipes, comfort food, grillin with dad recipes, grilling with dad recipes.

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 4 People

Calories 217kcal

Author Maciek Zurawski

Ingredients

• 10 Cherub tomatoes
• 4 Carrots
• 1 Butternut squash
• 1 Red bell pepper
• 1 Small garlic head
• 1/2 Red onion
• 1 tbsp Olive oil
• 1 tbsp Herb seasoning
• 2 cups Chicken broth
• 1/4 cup Heavy cream
• 1 tsp Chili in oil
• Handful of cilantro

Instructions

• Slice the butternut squash in half and remove the seeds. Roughly cut up the carrots, bell pepper and slice the bottom of the garlic head off.
• Place the chopped veggies along with the tomatoes on a roasting pan, drizzle olive oil over them and season with the herb seasoning. If you are using salt and pepper do 1/2 tbsp each, 1 tbsp Italian seasoning and 1 tsp paprika.
• Preheat the grill or oven to a medium heat at 350 degrees and set for indirect heat.
• Place the veggie tray on the grates and cook until everything is fork soft.
• Once the veggies are roasted, transfer then into a blender. Make sure to squeeze out the garlic.
• Add 2 cups of chicken broth and blend until the soup has a smooth and creamy consistency.
• Transfer the butternut squash soup from the blender into a saucepan and place over low heat. Pour the heavy cream into the soup and gently mix. Remove once the soup starts to bubble.
• Pour the butternut squash soup into serving bowls, drizzle some heavy cream on top, add a sprinkle of chili in oil and chopped cilantro. Enjoy!

Nutrition

Calories: 217kcal | Carbohydrates: 33g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 500mg | Potassium: 1002mg | Fiber: 7g | Sugar: 10g | Vitamin A: 31444IU | Vitamin C: 82mg | Calcium: 153mg | Iron: 2mg

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