Butternut Squash Soup Cooked on the Big Green Egg
This recipe for Butternut Squash Soup Cooked on the Big Green Egg is easy and will provide you with delicious soup for days.
Ingredients
- 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
- 32 oz container of vegetable stock
- 2 Tbs Dizzy Pig Pineapple Head seasoning
Instructions
- 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.
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