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Roasted Butternut Squash Soup

Smoked SignalsSmoked Signals Posts: 505
edited November -1 in EggHead Forum
I was making TRex steaks the other night (very good) and decided to do something different with the left over heat. [p]I split a butternut squash and tossed on some salt/pepper/EVOO. I threw some wine barrel chips on the fire and put the squash on the grid direct @ 350 for 30 minutes. The bottom started to burn so I added aluminum foil after that and cooked it until it was fork tender (another 20 minutes).[p]After that I brought it inside and ran the inside thru a blender with 2 roasted red peppers, 2 cups of milk, and 1 tsp of chipolte powder. It was quite spicy and smokey. Made about 4 cups of thick soup.[p]Yesterday I finished it with 2 pieces of bacon (julianed) and some crispy oyster crackers. [p]I'm pretty much a meat and taters kind of guy but this was very good. I guess I need to mix in a vegie every once in a while.
Who knew I had a vegetarian dish in me. :)[p]Doug



  • Did you put the squash split side dowm on the grid, or peel side down?
  • stikestike Posts: 15,597
    Smoked Signals,
    did this new year's day. didn't use the same other ingredients, but we did roast the butternut on the bge.[p]our soup had some onions and garlic and celery/carrot for the aromatics. sweated them a bit, put in the roasted butternut, chicken stock, coconut milk, cream, curry and some salt and cracked pepper. always a hit.[p]

    ed egli avea del cul fatto trombetta -Dante
  • Did you grill the squash cut side down or peel side down?
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