Spicy Butternut Squash Soup

Cooking surfaces

BBQ Temperature

Main ingredient

Cook Type


The Big Green Egg is an excellent way of roasting vegetables for a really hearty soup. Add a little spice to the soup and you have something really special.

The taste of this Asian inspired soup benefits from being cooked on the Egg, taking on a slight smokey flavour. You can adjust the amount of spice in this soup to suit your own pallet.



  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp garam masala
  • 1/2 tsp fennel seeds
  • 1/2 tsp chilli powder
  • 1 tbsp coriander stalks, coarsely chopped
  • 1 tbsp coriander leaves, coarsely chopped
  • 1 Butternut squash
  • 1 large onion
  • 2 large carrots
  • 1.2 litres vegetable stock
  • 1 tin of coconut milk


  1. Grind the coriander seed, cumin seed and fennel seed to a powder in a mortar and pestle.
  2. Add the chilli powder, garam masala and coriander stalks and mix together.
  3. Chop the carrot, squash and onion into large chunks about 2cm wide.
  4. Add the veg to a roasting pan and drizzle with olive oil.
  5. Add the spices and mix to coat the veg.
  6. Setup your Egg at 200C for an indirect cook with the plate setter feet up with the stainless steel grid on top.
  7. Place your roasting tray of vegetables in your Egg and cook for 20 minutes.
  8. Stir your veg and cook for another 20 minutes.
  9. Add the stock and coconut milk and simmer until the veg is tender.
  10. Remove from the Egg and either blitz with a hand blender or carefully blend in a upright blender with a tea towel over the top.
  11. Stir in the coriander leaves and season.
  12. Serve with some chunky bread or even naan.


The temperature in your Egg will drop and stay low, around 140-150°C when you add the stock and coconut milk, don’t go adjusting your Egg settings.

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