Gingerbread Smoked Butternut Squash Soup
This velvety smoked squash soup builds deep flavor by slow-smoking butternut squash before simmering it with carrots, onions, and Gingerbread BBQ Seasoning. Finished with heavy cream and crunchy toppings, it’s a bowl of comfort.
Gingerbread Smoked Butternut Squash Soup
2 hours
45 minutes
Barbecue
Soup
This velvety smoked squash soup builds deep flavor by slow-smoking butternut squash before simmering it with carrots, onions, and Gingerbread BBQ Seasoning. Finished with heavy cream and crunchy toppings, it’s a bowl of comfort.
Ingredients
2 – Butternut Squash
2 – Carrots (large)
1 – Onion (medium)
4-6 Cup – Water
1/3 Cup – Gingerbread BBQ Seasoning
1 Cup – Heavy Cream
Garnishes – Olive Oil, Chopped Parsley, Croutons, Toasted Pumpkin Seeds
Directions
Preheat your smoker to 250°F.
Peel the butternut squash, trimming about 1 inch off both the top and bottom.
Cut each squash in half just above the bulb, then halve again lengthwise. Scoop out and discard the seeds.
Place the squash pieces directly on the smoker grates and smoke for 2 hours, or until tender and lightly caramelized.
Remove the squash from the smoker and cut into 2-inch pieces.
Peel and roughly chop the carrots and onion.
Add all the vegetables to a large stockpot and pour in enough water to cover by about 2 inches.
Bring to a boil over medium-high heat, then reduce to a gentle simmer.
Cook until the vegetables are very tender, about 30–40 minutes.
Using an immersion blender (or working in batches with a traditional blender), puree the soup until smooth and creamy.
Return the soup to low heat and bring back to a gentle simmer.
Season to taste with PS Seasoning Gingerbread BBQ Rub, adjusting the flavor to your preference.
Stir in the heavy cream and cook for an additional 2 minutes, just until heated through.
Ladle into bowls and garnish with a drizzle of olive oil, chopped parsley, croutons, or toasted pumpkin seeds.
