Roasted Butternut Squash Soup
Mesquite smoke adds another level of complexity to this fall favorite 403 BBQ Co. cooked up on the Yoder Smokers YS640.
Mesquite smoke adds another level of complexity to this fall favorite 403 BBQ Co. cooked up on the Yoder Smokers YS640.
Roasted Butternut Squash Soup Recipe
Ingredients
- 1 squash
- 1 white onion
- 4 baby carrots
- 3 celery
- 4 garlic cloves
- 4 tbsp olive oil
- 2 tsp chili powder
- 1 litre chicken stock
- To taste: Salt, pepper, nutmeg, honey (approx 1 tsp each)
Directions
- Chop vegetables into 1/2-inch chunks and coat with olive oil and chili powder in a disposable aluminum pan.
- Roast with mesquite pellets in the YS640 at 375° on the bottom rack for 1 hour, stirring occasionally.
- Once the veggies are tender, blend half at a time, adding stock as required to ease blending. Add remaining stock to the blended veggies in a pot to reach desired consistency.
- Season with salt, pepper, nutmeg and honey to taste and simmer for about 10 min in a pot on the YS640 or stove top to reach desired heat level.
- Top with crumbled goat cheese.
