Smoked Butternut Squash Bisque

Name: Smoked Butternut Squash Bisque
Ingredients: Butternut squash, 2 medium, cut in half lengthwise and de-seeded; Basic B Pumpkin Spice; Platoon Sergeant SPG Seasoning; 4 -5 large carrots, peeled and cut into chunks; 2 rough cut sweet onions, medium; 3 cups chicken or turkey broth; 1 ¼ c heavy whipping cream

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We're taking butternut squash to the next level with real smoker magic. We smoke the squash and carrots low and slow, seasoning them heavily with Grill Your Ass Off Basic B (those warm pumpkin pie vibes) and Platoon Sergeant (bold garlic-pepper punch), then blend it all into the creamiest, smokiest bisque with heavy cream and broth.

This ain't your basic soup, it's rich, cozy, and packed with depth that'll have you coming back for seconds. Perfect winter comfort food or side for your BBQ spread!

Recipe by: Tracy Lingle @MyChowLine

Ingredients

Butternut squash, 2 medium, cut in half lengthwise and de-seeded
Basic B Pumpkin Spice
Platoon Sergeant SPG Seasoning
4 -5 large carrots, peeled and cut into chunks
2 rough cut sweet onions, medium
3 cups chicken or turkey broth
1 ¼ c heavy whipping cream

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Directions

Preheat the smoker to about 275F.
Score/Cut the flesh of the squash into cubes inside the skin. (This allows air in between and helps it to cook a little faster.) Baste the butternut squash flesh with melted butter, then “dust” it with Basic B Pumpkin Spice and Platoon Sergeant SPG Seasoning.
Place the butternut squash (skin side down) on the smoker for a “low and slow” cook.
After the squash has been smoking for about an hour, get your rough cut carrots and place them in a roasting basket. Baste them with the melted butter, and “dust” them with Basic B Pumpkin Spice and Platoon Sergeant. Place the basket on the smoker.
Once the squash and carrots are “probe” tender, remove them from the smoker. (You will need your Dutch oven and an immersion blender for this next part!) Add the carrots to the pot, then scoop the flesh from the squash and add it to the pot.
Add the onions and broth to the pot. Use the immersion blender to blend it all together, then place the Dutch oven on the smoker for about 25 - 30 minutes.
Remove the Dutch oven from the smoker. Use the immersion blender to blend the ingredients together more. While doing this, slowly add in the heavy whipping cream a little at a time, blending well between each addition.
Taste test! If you feel it needs a little more seasoning, now is the time to add it. Be sure to blend it well!
Let the bisque rest for a bit. (This allows the flavors to meld together more and allows it to cool down enough to eat.)
ENJOY! (Sliced or slivered almonds for a topping adds a nice crunchy texture.)