Grilled butternut squash soup
I have another confession to make (I feel like I should convert to Catholicism for as many confessions as I make on this blog) and that up to a couple years ago I despised squash. My hatred ran so deep that I would walk by the grocery store and cuss at them and tell them how unloved they were going to be. I have no clue where this hatred came from because my mom can cook so I know if she served them it was done right and I never really ever attempted them on my own.
My conversion to love of everything squash happened when I was out on a date and she ordered a butternut squash ravioli. I had a bite and could not believe I spent so much time and energy hating something that could be so beautiful, pure, and most importantly freaking delicious. Now I look forward to squash season however, (second confession) I can’t grow them to save my life and yet every year I still keep trying and trying. Lucky for me a couple of the farmers at the farmer’s market are geniuses and always manage to pick me up where I fail.
The major reason I decided to grill the squash instead of roasting or even just sweating the squash comes from my desire to grill everything any anything I possibly can. The other contributing factor was a beautiful 70 degree day outside and a charcoal grill that just needed some love. I would definitely do it again because there is something magical about a slight hint of smokiness in each slurp of the soup.
For this recipe you will need:
- 1 large butternut squash
- 32 ounces of either vegetable or chicken stock (I *gasp* used vegetable stock)
- 1 onion medium dice
- 3 cloves of garlic thinly sliced
- 1 jalapeno medium dice
- 1 bay leaves
- 1/2 cup of cream
- Extra virgin olive oil
- Unsalted butter
- Kosher salt
- Black pepper
Get your favorite grill up to medium (charcoal away!).
While your grill is coming up to temperature cut the squash in half and remove the seeds. Rub the squash down with the extra virgin and season with salt and pepper.
Place the squash pieces on the grill cut side down for about 20 minutes. Flip the pieces over and cook for another 15 minutes. Remove the squash when it is fork tender and let it cool for a couple of minutes. Scoop out the squash goodness and set aside.
Yes I know the above picture is showing 2 squashes and the other one is being used for an upcoming squash risotto.
In a large saucepan over medium melt the butter. Add in the onion and jalapeno and cook till softened (about 5 minutes). Add in the garlic and cook for another minute. Add in the squash, stock, and bay leaf to the onion mixture. Bring this mixture to a boil and simmer for 10 minutes so the flavors can become best friends.
Shut off the heat, remove the bay leaf, and go to town with the immersion blender. If you lack an immersion blender you can use a regular blender just make sure to only fill it up about 1/2 way and hold on to the lid with all you got before pulsing.
Once you have released all your stress on the soup stir in the cream. Taste and adjust.
In the center of the soup is mascarpone cheese and I garnished with some diced chives.
nom nom nom - no need to convery me, I’ve always loved squash!
Next time you get one, be sure to save the seeds. Wash them and toss with a bit of olive oil, salt and pepper, 10 minutes in the oven, then eat them warm… one of my favourite nibbles!
convery?! Is that even a word??
I meant converT !
lol… this reminds me of my roasted eggplant soup! I’ll taste yours if you taste mine
Great idea…the smoky flavour and soup would be awesome for an already wonderful soup.
Drool. I LOVE squash. In bread. Roasted. Grilled. But never made soup. Silly me. Going to nick your recipe if you don’t mind.
i’m glad you gave the wonder that is squash another shot–you’ll never be sorry! this is definitely a slurp-worthy soup.
If the squash by me weren’t so sad and pathetic right now (Florida really doesn’t seem to understand the autumn gourd type of vegetables), I would be making this tonight. This looks awesome and is up there as one of my favorite soups (I think French onion takes first place…maybe because I’m not allowed to cook with onions, lol).
I never thought about grilling the squash like that, what a great idea! Love it.
I also always thought that I hated squash and only recently discovered that it’s good! I love it roasted and have never tried it grilled, but I bet it’s even better!
Those grill marks look great on the squash. Gotta use the grill while you still can, you know.
One of my favorite healthy comfort foods. You’ve obviously nailed this perfectly.
thanks for the recipe–I can make a soup AND utilize my “big green egg” ………yippee!
I picked up a couple of pretty squash at the farmers market today.
Mon mari and I have a deal: He’s convinced that he can cook anything on the grill (one of the 4, at least) and he gets to be in charge of 6 months. The other 6 I get to cook in the actual, indoor kitchen.
He’s done acorn, but not butternut…yet…
Nice soup!
I love this type of soup Jeff. I am making something similar with pumpkin today..but Vegan for a friend.
[…] the many inspirations I had for this soup, this is what really caught my eye. Some roasted butternut squash soups can be […]
[…] I haven’t tried grilling it but it does add another dimension to the soup so I researched for you KrisNY and here is what I came up with…. Grilled butternut squash soup | Culinary Disasters […]