Butternut squash soup

5 from 1 vote

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

Prep Time10

Cook Time50

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.

Servings: People

Author: Maciek Zurawski

Ingredients

1 Butternut squash
10 Cherry tomatoes
2 Carrots
1 Red bell pepper
1 Head of garlic
1/2 Red onion
2 tbsp Olive oil
1 tbsp Dad's Steak Seasoning
2 tsp Salt
1 tsp Black pepper
2 cups Chicken broth
1/4 cup Heavy cream
1 tsp Chili in oil
Handful of cilantro

Instructions

Cut the butternut squash in half and remove the seeds. Roughly cut up the carrots, bell pepper and cut off the top from the head of garlic
Place the chopped veggies along with the tomatoes on a roasting pan, drizzle with olive oil and season with Dad's Steak Seasoning
Preheat the grill or oven to a medium heat at 375 degrees and set for indirect heat.
Place the veggie tray on the grates and cook until everything is fork soft, 45-60 minutes.
Once the veggies are roasted, transfer then into a blender. Make sure to squeeze out the garlic. Do not use the skin from the butternut squash.
Add 2 cups of chicken broth and blend until the soup has a smooth and creamy consistency.
Season with salt and pepper.
Transfer the butternut squash soup from the blender into a saucepan and place over low heat. Add the heady cream and mix well.
Pour the soup into serving bowls, garnish with heavy cream, crispy chili oil and fresh cilantro. Serve and Enjoy!

Notes

Season the veggies with an herb seasoning. This enhances the flavor of the food plus will transfer to the taste of the soup.

Bell peppers and garlic can be strong and overpower the delicate butternut squash soup. Add a little at a time while blending and adjust to your level of flavor.

Nutrition