It’s the season for a hearty butternut squash soup

What’s better on a windy and cold fall day, than having a nice warm hearty soup?

As we greet the darker season of an already dark year, and foliage is coming to an end, we must create a meal plan that includes some excellent fall flavors and colors. Some of you might be preoccupied with planning the Thanksgiving feast, but we still have to feed the family until then.

Personally, I like to go on a complete starvation diet leading up to Thanksgiving, so I can comfortably eat more food without having to worry about my waistline.

The Thanksgiving turkey and sides will most likely keep feeding your family many days after the actual event, especially as the smallest family turkey easily tip the scale at 12 lbs, and that is considered a tiny bird.

I’m baffled that we can even fit these large creatures into a standard kitchen oven and wonder how I will fit our bird into the Traeger. As a European and now American citizen since 2019, the Thanksgiving meal is something that amazes me. I thought my Danish family eats a lot for Christmas, but nothing compares to a turkey feeding frenzy with all the sides.

I will share our Thanksgiving food choices, although it’ll be split over a few posts. There are too many side dishes being consumed that day.

Weight Watchers, Beach Body, Peloton, and other well-known diet or exercise providers should offer huge discounts on home equipment. At my house, the whaling season starts when we can’t move due to overeating!

Anyway, digressing slightly. Back to the original topic of hearty healthy butternut squash soup.

Ever since I made the awesome smoked tomato soup, I have been planning my next smoked soup. The smoke penetrates the vegetables very well and delivers an excellent flavor to this dish.

Hearty Soup Ingredients

  • 2 large butternut squash (or is it squashes?)
  • 8-10 cloves of garlic. It depends on the size
  • 2 carrots
  • 1 large onion
  • 4 cups (1 liter) of chicken stock
  • 1 can of coconut milk (15 oz)
  • 2 teaspoons of nutmeg
  • 1 tablespoon of paprika
  • 2 sprigs of thyme
  • A sprinkle of Chipotle chili … not too much if you have kids who can’t handle the heat!
  • Black pepper
  • Olive oil

The beauty about making soup is that you do not need to worry about cutting vegetables and making things look nice. It is not an Instagram fashion food post. Everything is going into the blender anyway.

Time to prepare the soup

  1. Set the temperature on your Traeger to 400F
  2. Wash and prepare all your vegetables
    1. Cut the butternut squash in half and score the inside
    2. quarter the onion
    3. half the carrots
    4. peel the garlic
  3. Place the vegetables on a grill mesh or tray
  4. Sprinkle all the vegetables with the olive oil
  5. When the grill is ready, place the vegetables in the grill
  6. Roast the vegetables for 30 minutes

At this point, you sit back and enjoy a glass of red wine while the vegetables are smoking. You might as well enjoy 30-40 minutes of downtime.

You could also prepare the very large pot for the soup, and dig out the hand blender.

You should check the vegetables after about 25 minutes. Some smaller pieces like onions, carrots, and garlic, will roast quicker, and you do not want them burnt. The burned vegetables will add a very unwanted flavor to your soup.

The butternut squash will probably need 30-40 minutes. You can poke the “meat” for tenderness and take them off when it feels soft.

Grinding Time

Assuming the vegetables are ready, it is time to prepare the soup, which is about a 5-10 minute exercise, and you should get the family ready at the dinner table.

  1. Remove the butternut squash meat from each half
  2. Add a little olive oil to the pot, just 1-2 tablespoons
  3. Gently place all the vegetables in the pot
  4. Let it fry a minute, releasing the awesome favors in the kitchen
  5. Add the chicken broth, and bring it to a simmer
  6. Mix the ingredients with a large spoon
  7. Add the paprika, thyme, and a few grinds of black pepper
  8. OPTIONAL – add the Chipotle chili
  9. Let it simmer for 5-10 minutes
  10. With a hand blender, grind the vegetables until you have a smooth and fine soup
    1. Depending on the number of vegetables, you may need to add a little more chicken broth
  11. Add the half-n-half, and mix a few minutes extra

The soup is ready to serve. I highly recommend adding my nice country bread to dinner. Slice it and dunk it into the soup – awesome. You can also brush it with some olive and garlic, sprinkled with Parmesan cheese, and then heat the slices. Amazing!

Stay in touch with me through social media!

  • Tried this recipe? Snap a picture and tag #vikingheartwithin on Instagram.
  • Like my page on Facebook.

Leave a Reply