Roasted Butternut Squash Soup on the Big Green Egg
Roasted butternut squash soup on the Big Green Egg with rich smoky flavor.A perfect fall and holiday soup for Thanksgiving or Christmas dinner.
Servings: 8
Equipment
- Cast Iron Dutch Oven
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 large yellow onion chopped
- ½ tsp sea salt
- 3 pounds butternut squash peeled, seeded, and cubed
- 3 garlic cloves chopped
- 1 tbsp fresh sage chopped
- ½ tbsp fresh rosemary minced
- 1 tsp fresh ginger grated
- 32 oz vegetable stock
- 2 tbsp 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.