Smoked Butternut Squash Soup
Cozy up with a warm bowl of smoked butternut squash soup! Your fall comfort food is here and easy to make! Serve with bread to dip and enjoy!
- 1 – Butternut Squash
- 8 oz – Bacon
- 1 – Yellow Onion
- 3 Cloves – Garlic
3 T – Apple Pie Rub
- 3 – Apples
- 2 oz – Brandy
4 C – Vegetable Broth or Stock
½ C – Heavy Cream
- Chives for garnish
- Preheat smoker to 250 degrees.
- Peel the butternut squash and cut off the ends.
- Cut the squash in ½ to expose the seeds. Remove the seeds.
- Dice the squash into a rough large dice and place on a foil lined tray.
- Smoked the squash for 1 hour.
- While the squash is smoking, begin to prepare the rest of the soup.
- Chop the bacon and render it in a stock pot over medium heat.
- Strain the bacon but reserve the bacon fat. Set the bacon crumbles aside for later garnish.
- Roughly dice the onion and chop the garlic. Peel and dice the apples.
- Add 3 TB of the reserved bacon fat back to the pot and place it over medium high heat.
- Saute the onion and garlic until translucent.
- Deglaze with brandy.
- Add the apple and smoked squash to the pan and cook for 3-4 minutes until the squash starts to soften.
- Add the vegetable stock to the pot and season with Apple Pie rub.
- Bring the mixture to a simmer. Simmer until the squash is fork tender.
- Use and immersion blender to puree the soup, or do it in batches in a blender.
- Bring the mixture back to a simmer. Remove from heat and stir in the heavy cream.
- Adjust seasoning as needed.
- Serve in a bowl with 2 TB of cooked bacon on top and garnished with freshly cut chives.