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Smoked Butternut Squash
Rated 2.0 stars by 88 users
Category
Soup, Dinner
Cuisine
Soup, American
Servings
4-5
Prep Time
15-20 minutes
Cook Time
60-90 minutes
This roasted butternut squash soup recipe is the perfect way to welcome the holidays. Simply seasoned with our Platoon Sergeant and Black Cherry Smoked Sea Salt, makes you want to cook this simple dish all season long.
Ingredients
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Platoon Sergeant Seasoning
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Pop Smoke Taco & Fajita Seasoning
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Black Cherry Smoked Sea Salt
-
2 Whole Butternut Squash
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Cooking Oil (I used Avocado Oil)
-
Fresh Parsley Chopped
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4-5 Cloves of Garlic
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1-2 Tablespoons of Maple Syrup
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1 ½ Cups of Chicken Broth
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1 Cup of Half &Half
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Chopped Bacon (Optional)
-
Duck Fat
Directions
Cut your butternut squash in half and remove the strings and seeds
Cut your onion in half and leave the skin on
Cover a baking tray with tin foil
Season the cut side of your onion with Pop Smoke Taco & Fajita Seasoning and place the onions face down on the tray
Place your Squash on the tray meat side up
Scruff your squash in a checkered pattern
Coat your squash with your cooking oil
Season your squash with Platoon Sergeant Salt Pepper Garlic
Set your smoker to 375-400 degrees (I Used Oak Pellets)
Place the whole tray of squash and onions in your smoker
After 35-40 minutes turn your squash over so the skin is facing up
Cook for another 30 minutes then remove the tray from your smoker
Get your blender ready
Hollow out your squash and place it in the blender (Do not put the skin in the blender)
Take the skin off your smoked onions and place them in the blender
Then add your Garlic, Parsley, Maple Syrup, parsley and chicken broth
Top off with Black Cherry Smoked Sea Salt to taste
Blend for 5-10 minutes
Then Add your half and half and blend for 2 more minutes
Pour your soup into bowls and enjoy!
Recipe Video
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