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Roasted Butternut Squash Soup

Ingredients

  • 2 large butternut squash
  • 1 large onion
  • 4-5 cups vegetable stock
  • 1/2 c cream
  • 1 tsp cumin
  • 1/2 tsp yellow curry
  • 3 tsp garlic powder
  • 1 tsp ginger powder
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1 tsp paprika
  • S&P to taste

Instructions

  • Cut the squash in half lengthwise and steak cut the onion, rub with oil and sprinkle with a seasoning salt/Mrs Dash/rub of choice
  • BBQ the onions for about 1/2 hour on med heat, flipping after 15 minutes
  • BBQ the squash for about 45-1 hour depending on thickness. Skin side down for most of the time
  • Remove from bbq and let cool long enough to handle.
  • Scrape off most of the crisped cut side and scoop out insides of squash.
  • Remove the outer ring of the onion slices, as they'll most likely be quite charred. Cut roughly.
  • Put squash and onion into pot with stock, spices, and cream, and puree with a hand mixer.
  • Bring to a simmer and adjust spices or stock amount if required.