Fall has arrived and so have the fall vegetables growing in my garden. I found this jumbo butternut squash growing and knew right away I had to do something special with it. What better way to bring in the cool weather than with a delicious soup! Now sit back, grab a glass of your favorite Riesling, and enjoy this post for Butternut Squash Soup Cooked on the Big Green Egg.
Butternut Squash Soup Cooked on the Big Green Egg
This 3.5 pound butternut squash was waiting for me in my garden… Let’s make some soup on the Big Green Egg.
Peel and dice the butternut squash.
Next, dice one whole yellow onion.
When preheated, add the olive oil and the onions.
Add Dizzy Pig Pineapple Head to the onions next and stir to work in. Use the code BBQBUDDHA for 15% off any order at Dizzy Pig BBQ.
After the onions are translucent and soft, add the butternut squash and mix well.
Next, add in the chopped herbs, garlic, and ginger. Make sure to mix well incorporating all the ingredients together.
Next, pour in the vegetable stock and mix well. Cover and let this cook for 30-40 minutes until the squash is nice and soft.
When ready, use a hand blender to mix the ingredients together until you have a smooth purée. If you do not have a hand blender, use a regular blender and in batches purée until completed.
Ladle some soup in a bowl and garnish with roasted pumpkin seeds and some sriracha.
This soup will last up to a week in the refrigerator. Enjoy!
- 2 Tbs extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ tsp sea salt
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 Tbs chopped fresh sage
- ½ Tbs minced fresh rosemary
- 1 tsp grated fresh ginger
- 32oz container of vegetable stock
- 2 Tbs Dizzy Pig Pineapple Head seasoning
- Setup the Big Green Egg for indirect cooking using ConvEGGtor and preheat to 375°F.
- Heat the oil in a cast iron Dutch oven preheated on your Big Green Egg. Add the onion, salt, and Dizzy Pig Pineapple Head then sauté until soft. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
- Add the garlic, sage, rosemary, and ginger. Stir and cook until fragrant, then add the vegetable stock, cover, and cook until the squash is tender, 30-40 minutes.
- When the squash is tender use a hand blender (or regular blender in batches) to puree soup until smooth.
- Serve with roasted pumpkin seeds and some sriracha sauce.