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  • Roasted Butternut Squash Soup
 
  • Roasted Butternut Squash Soup
 

Roasted ButternutSquash Soup

Roasted Butternut Squash Soup
0.0
0.00Roasted Butternut Squash Soup
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  • Difficulty3/5
  • Prep time20 mins
  • Cook time1 hr
  • Serves4 - 6
  • HardwoodAlder

This simple soup has but 4 ingredients, yet it’s spiced to perfection with Traeger Saskatchewan shake and will keep you toasty on a cold winter night. Who likes to eat squash solo? Roasting it into a butternut soup is quick and easy and makes a sweet, nutty, and creamy meal with a kick.

Ingredients

  • 2 lbs. Whole Butternut Squash, halved lengthwise, seeds removed
  • Olive Oil
  • Traeger Veggie Shake
  • 1 Tbsp. Butter, unsalted
  • 1/2 medium Apple
  • 1/2 small Yellow Onion
  • 4 Sage Leaves
  • 1-1/2 cups Low-Sodium Vegetable or Chicken Broth
  • 1 cup Water
  • 1 tsp. Kosher Salt
  • 1/4 tsp. Black Pepper, freshly ground
  • 1/3 cup Heavy Cream
  • 1/4 tsp. Nutmeg
  • 1/2 cup Toasted Pumpkin Seeds
  • 1/4 cup Bacon, cooked and crumbled
  • 2 Tbsp. Sour Cream
  • 2 lbs. Whole Butternut Squash, halved lengthwise, seeds removed
  • Olive Oil
  • Traeger Veggie Shake
  • 1 Tbsp. Butter, unsalted
  • 1/2 medium Apple
  • 1/2 small Yellow Onion
  • 4 Sage Leaves
  • 1-1/2 cups Low-Sodium Vegetable or Chicken Broth
  • 1 cup Water
  • 1 tsp. Kosher Salt
  • 1/4 tsp. Black Pepper, freshly ground
  • 1/3 cup Heavy Cream
  • 1/4 tsp. Nutmeg
  • 1/2 cup Toasted Pumpkin Seeds
  • 1/4 cup Bacon, cooked and crumbled
  • 2 Tbsp. Sour Cream

Preparation

When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to High and preheat, lid closed, for 10 to 15 minutes.

Cut two large pieces of aluminum foil and lay one half of squash on each. Drizzle oil over the cut side of each half and season with the Veggie Shake.

Place the squash on the grill grate and cook for 45 to 50 minutes, or until the squash is soft and the flesh is scoopable.

Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.

When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins.

Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat.

Reduce the heat to medium low and simmer with the lid on the pot, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes.

Remove the pan from the heat, take out all of the sage leaves and stir in the cream and nutmeg, if desired. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Alternatively, use an immersion blender and purée until smooth.

Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, bacon and sour cream if using. Enjoy!

  • Difficulty3/5
  • Prep time20 mins
  • Cook time1 hr
  • Serves4 - 6
  • HardwoodAlder

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