Smoked Butternut Squash Soup
I’ve always loved butternut squash soup. I’ll be honest though, this was the first time I made it! Well, I couldn’t not smoke it right??? This recipe is pretty simple and is a good addition to an already planned smoke session because smoking the squash doesn’t take too long.
After cutting up the squash, I throw it in a pan and smoke it for about 20 minutes. I just wanted a hint of smokiness to it. You can certainly smoke it longer, but I was keeping it simple. The plus side is you don’t even need to smoke it if you don’t want to. It will still taste great!
Happy smoking!
Bring Out the Flavor With Pop Smoke
The secret to great smoked butternut squash soup is balancing the natural sweetness of the squash with bold, savory flavors. Burn Pit BBQ's Pop Smoke Memphis Style BBQ Rub adds delicious BBQ flavor that complements the smoky richness of this comforting fall favorite.
Shop Pop Smoke Memphis Style BBQ Rub →
Ingredients:
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
½ tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups vegetable broth
2 Tablespoons Pop Smoke Memphis Style Rub
Freshly ground black pepper
Directions:
Pre-heat your smoker to 250 degrees F.
While the smoker is getting ready, cut up the squash into small cubes and place in a tin.
Once the smoker is ready, place the squash on the smoker for approximately 20 minutes. I recommend using a lighter wood for smoking such as hickory or pecan. I used pecan for this recipe.
When the squash is almost done on the smoker heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the garlic, Pop Smoke, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer.
Cook until the squash is tender, 20 to 30 minutes.
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with pepitas and parsley. Add a little more Pop Smoke seasoning too!
Keep the Smoker Going
Looking for more delicious recipes to try on your smoker? Check out these backyard BBQ favorites!
Smoked Chuck Roast Chili — A hearty, smoky chili made with tender chuck roast. Perfect for cooler weather.
Sweet Heat Beef Jerky — Homemade beef jerky with the perfect balance of sweetness, heat, and smoky flavor.
Explore All BBQ Recipes — Find more easy recipes, smoking techniques, and backyard grilling inspiration.