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Recipe needed - Butternut squash soup

BoatmanBoatman Posts: 854
edited 12:45AM in EggHead Forum
Anybody have one they have tried and liked? Checked the archives but nothing exciting......thanks. B)


  • Richard FlRichard Fl Posts: 8,285
    Does this help?

    Soup, Butternut Squash & Apple

    6 cups chicken stock
    1/4 cup unsalted butter
    1 cup diced onion, in 1/4-inch dice
    1/4 cup diced shallot, in 1/4-inch dice
    8 cups diced, peeled butternut squash, in 2-inch dice
    2 cups diced Pippin or Granny Smith apples, in 1/2-inch dice
    2 tsp fresh thyme or 1 teaspoon dried leaf thyme
    1 tsp fresh rosemary or 1/2 teaspoon dried
    1/2 cup half-and-half
    To taste kosher salt
    To taste ground black pepper

    1 Pour the chicken stock into a 3- or 4-quart saucepan. Over medium high heat, bring the stock to a simmer.
    2 In the meantime, in a 10-inch sauté pan, melt the butter over medium high heat.
    3 Add the onion and shallot to the sauté pan and sauté until translucent, 8 to 10 minutes.
    4 Add the butternut squash to the sauté pan and cook 3 to 4 minutes.
    5 Transfer the sautéed squash, onion, and shallot to the pot with the chicken stock.
    6 Add the apples, thyme, and rosemary and simmer, covered, until all the vegetables are soft and tender, about 30 minutes.
    7 Puree the soup in a blender: Fill the blender jar no more than 2/3 full. (You may have to blend the soup in batches.) With a kitchen towel, hold the lid in place as you start blending at the lowest speed. With your hand on the lid, gradually increase the speed. When the mixture is completely blended, keep your hand on the lid and gradually decrease the speed. Alternatively, you can puree the soup with a hand blender. Pour the blended soup through a medium-mesh strainer and into a clean 4-quart saucepan.
    8 Place the pan over medium heat and stir in the half-and-half. Simmer 5 minutes, stirring occasionally.
    9 Season to taste with salt and pepper.

    Yield: 6 to 8

    Recipe Type

    Recipe Source
    Source: PBS, Chef Class 112, 2008/08/23
  • BENTEBENTE Posts: 8,337
    here is one with pumpkin in it also ;) since it is october

    Soup, Pumpkin & Squash, Roasted, Stike

    adapted from a number of similar recipes.

    1 large butternut (or other!) squash and 1 or 2 sugar pumpkins,
    quartered, and seeded, skin left on
    unsalted butter
    salt and fresh ground pepper to taste
    1 Tbs extra-virgin olive oil
    2 medium onions, chopped
    three or four cloves of garlic
    lemongrass (dunno how much, i had an approx 3 oz tube of prepared
    minced lemongrass and used the whole thing)
    2 medium fingers of peeled and minced fresh ginger (maybe 3
    1 Tbs curry powder
    1 Tbs cumin
    6 cups broth (chix or veggie)
    1 can unsweetened Goya coconut milk
    1 fresh thyme sprig + extra for garnishing if desired

    1 Preheat BGE to 450 degrees F. slightly oil cut edges of pumkins/squash. Set the squash, cut sides up, on grid indirect over platesetter. add some grapvine or oak for smoke. Not too much. Roast the squash for about 1 hour or until fork tender. Cool until you can handle it. Remove skin and cut into large pieces.
    2 While squash is roasting, in a large soup pot, melt the tablespoons butter in the olive oil. Add the onions and garlic, ginger, and curry powder and cook over moderate heat until lightly browned. If you have fresh (raw) lemon grass, i think you can add it here, cut up coarsely. If you have the prepared lemon grass (in a tube), add it later. Add the wine and cook until evaporated.
    3 Add squash/pumpkin to the soup pot.
    4 Add the broth. Using a stick blender, mix all well (or puree in
    5 batches in food processor). Simmer over moderately low heat for
    6 about 20 minutes or until heated through, maybe add a sprig of
    7 thyme.
    8 Shortly before serving, add the prepared lemon grass, cumin.
    9 Discard the thyme sprig. Add additional salt and pepper to taste
    10 as desired. Ladle into bowls, add a swirl of half-and-half or
    11 cream, chopped end-of-season chives and/or sprinkle with
    12 additional fresh thyme leaves if desired. Serves 6-8.
    13 in truth, this is different EVERY time we make it. The only constant is pumpkin or squash (or both), the coconut milk, and the lemon grass. The coconut milk is a must.... If you want to thin it in a hurry, adding water is ok. Conversely, to thicken it a bit and you don't have all day to simmer it down, add a can of pumpkin flesh in a pinch.

    Recipe Type

    Recipe Source
    Source: BGE Forum, Stike, 11/05/07

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • BoatmanBoatman Posts: 854
    Thanks Guys, you always gome through B)
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