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Smoked, roast butternut squash soup

Cooking surfaces

Dutch Oven
Stainless Grid
Plate Setter

BBQ Temperature

200°C

Main ingredient

Veg

Cook Type

 

Roast

This smoked, roast butternut squash soup combines a classic curried soup with a little bit of smoke from both the charcoal and the smoked chipotle chilli flakes. Adding a BBQ twist to the soup adds some fabulous depth and has to be tried. If you’re not after too much smoke then try the alternative.

Aa great autumnal recipe, taking advantage of some of the fabulous produce available. It would be a perfect recipe for a halloween party or a lovely warming dish for bonfire night.

The spice mix for this is my own recipe. You can use either chipotle flakes or get hold of whole chipotle chilli’s, Waitrose sell them in their spice isle.

Smokey roast butternut squash soup
Toasting Spices
Roasting Squash and Onion
Veg with coconut milk

Ingredients

For the curry powder

  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp dried chilli
  • 1/2 tsp black peppercorns
  • 1/2 tsp dried chipotle flakes
  • 1 tsp fennel seeds
  • 1 tsp Maldon salt
  • 5 cloves
  • 1/2 tsp turmeric

For the soup

  • 3 tbsp curry powder
  • 1 red onion
  • 1 large brown onion
  • 1 large butternut squash
  • 400ml coconut milk
  • 1 litre stock (I use chicken but vegetable can be used)
  • Salt and pepper to taste

Method

  1. Place all the curry poweder spices except the turmeric into a small frying pan and heat until they start to give off a strong smell.
  2. Transfer the spices to a mortar and pestle and grind until they form a fine powder.
  3. Add the turmeric and mix in.
  4. Cut your squash into 4 – 6 pieces. Be careful doing this. I remove the stalk end as this is really difficult to cut through.
  5. You can scrape out the squash seeds or choose to leave them in and cook them.
  6. Add to a baking tray with the halved onions and drizzle generously with olive oil.
  7. Sprinkle over the curry powder, you will have some left over for the next time you do this dish.
  8. Setup your Egg with an indirect setup at around 200°C.
  9. Add a couple of apple wood chunks (or some chips) to the charcoal.
  10. Roast for about 40 minutes until the squash softens slighly.
  11. Pour in the coconut milk and the chicken stock.
  12. Cook for a further 20 minutes.
  13. Add some coriander.
  14. Blend the soup, take care when blending hot liquids.
  15. Season to taste.
  16. Serve the soup with a sprinle of coriander and serve.

Notes

This recipe is very similar to my other squash soup. However this one uses chipotle and apple smoke to add a depth of flavour not achieved with the other soup. Some people will prefer the non smokey version, some this one.

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