Smoked
Butternut Squash Soup
1 Butternut squash
medium sized
4 Cups of chicken stock
1 Tbsp. Salt
1 Tbsp White Pepper
1/4 Cup Heavy cream
2 Tbsp. Butter
4 Cups of chicken stock
1 Tbsp. Salt
1 Tbsp White Pepper
1/4 Cup Heavy cream
2 Tbsp. Butter
Pinch of Nutmeg
Get the grill going, ideally
around 200-250 degrees. Cut the squash in half and remove the seeds. Rub with
butter and sprinkle with salt & pepper. Smoke for about 2-3 hours. The
squash will have beautiful color and will be very soft. Pull off squash and let
rest for 20 minutes.
While it rests heat the stock to a simmer in a
large soup pan. Scoop out cooled squash with a spoon into pot. Blend until
smooth then add cream and butter stir well and allow it to simmer while you
season with salt pepper and a pinch of nutmeg to taste.
Serve and enjoy!
