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Roasted Butternut Squash Soup

Prep Time

20 Minutes

Cook Time

1 Hours

Effort

Pellets

Cherry

This simple soup has just 4 ingredients, but it's full of flavor that will keep you toasty on a cold winter night. Roasting it into a butternut soup is easy and makes a sweet, nutty, and creamy meal with a kick.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 2 Pound whole butternut squash, halved lengthwise, seeds removed

  • olive oil

  • Traeger Veggie Rub

  • 1 Tablespoon Butter, unsalted

  • 1/2 Medium medium apple, peeled, diced

  • 1/2 Small yellow onion, diced

  • 4 fresh sage leaves

  • kosher salt

  • freshly ground black pepper

  • 1 1/2 Cup low-sodium vegetable broth, or chicken broth

  • 1 Cup water

  • 1 Teaspoon kosher salt

  • 1/4 Teaspoon freshly ground black pepper

  • 1/3 Cup heavy cream

  • 1/4 Teaspoon nutmeg

  • 1/2 Cup pumpkin seeds

  • 1/4 Cup bacon, cooked, crumbled, for serving

  • 2 Tablespoon sour cream, for serving

Steps

  • 1

    When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.

    Grill425 ˚F

  • 2

    Place the squash cut-side up on a work surface—drizzle oil over the cut-side of each half, and season with the Traeger Veggie Rub.

    Ingredients

    • 2 Pound whole butternut squash, halved lengthwise, seeds removed

    • As Needed olive oil

    • As Needed Traeger Veggie Rub

  • 3

    Place the squash cut-side-up directly on the grill grates. Close the lid and cook until the squash is soft and the flesh is scoopable 45-50 minutes.

    Grill500 ˚F

  • 4

    In a large saucepan or Dutch oven over medium heat, melt the tablespoon of butter. Add the apple, onion, and sage, season with salt and pepper, and cook occasionally stirring, until softened, 7 minutes. Remove the pan from the heat and set it aside.

    Ingredients

    • 1 Tablespoon Butter, unsalted

    • 1/2 Medium medium apple, peeled, diced

    • 1/2 Small yellow onion, diced

    • 4 fresh sage leaves

    • As Needed kosher salt

    • As Needed freshly ground black pepper

  • 5

    Remove the squash from the grill and set aside until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions, discarding the skins.
  • 6

    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 squash pieces until the flavors meld, 15 minutes.

    Ingredients

    • 1 1/2 Cup low-sodium vegetable broth, or chicken broth

    • 1 Cup water

    • 1 Teaspoon kosher salt

    • 1/4 Teaspoon freshly ground black pepper

  • 7

    Remove the pan from the heat, then remove and discard 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 top from popping off). Alternatively, use an immersion blender and purée until smooth.

    Ingredients

    • 1/3 Cup heavy cream

    • 1/4 Teaspoon nutmeg

  • 8

    Taste and season with salt, and pepper, as needed. As desired, serve garnished with pumpkin seeds, bacon, and sour cream. Enjoy!

    Ingredients

    • 1/2 Cup pumpkin seeds

    • 1/4 Cup bacon, cooked, crumbled, for serving

    • 2 Tablespoon sour cream, for serving

Cooking Notes

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