Smoke Roasted Butternut Squash Soup with Smoked Bacon

Smoke Roasted Butternut Squash Soup topped with smoked bacon is the perfect fall soup. Butternut squash is roasted in the smoker for this comforting dish, but can easily be roasted in the oven too.

You’re going to absolutely love this smoked soup!

I firmly believe that anything you can cook in the oven or on the stovetop you can do in a smoker, and it will be so much better (not to mention more fun!). This goes for roasting vegetables.

Traditional butternut squash soup starts with roasted butternut squash in the oven, then pureeing it into a creamy and comforting soup. For this soup we use a smoker or a grill to roast our squash, then use that to make the soup.

To roast a squash you would typically cut it in half and roast until soft. But to allow more surface area to take in the smoked flavor we remove the skin and cube the squash. It doesn’t take much time to add this step and allows the squash take in more sweet smoke infusion.

How to Smoke Butternut Squash

1. Prep smoker to 225 degrees using apple wood.
2. Cut the squash in half lengthwise and remove the seeds. Peel the skin of the squash with a vegetable slicer and then cut into cubes. Toss with extra virgin olive oil and salt and pepper, just to coat.
3. Place on a baking sheet with foil liner. Place on smoker for up to 3 hours, or until you see some caramelization and the pieces are fork tender.
4. While the squash is smoking add the bacon and cook for 45 minutes – 1 hour (or until it is nice and crispy).

How to Make Smoked Butternut Squash Soup

Once you smoke roast your butternut squash, the soup soup is simple to make.

1. Soften vegetables: Cook onions and apples in olive oil and butter until soft, but not caramelized.
2. Add liquids and seasoning: add broth, butternut squash cubes, red pepper flakes, salt and pepper and simmer.
3. Puree soup: using a hand immersion blender, or countertop blender in small batches, until smooth.
4. Serve: with a dollop of crème fraîche and top with fried sage and smoked bacon crumbles.

What to Garnish This Soup With

• Crunchy smoked bacon pieces
• Fried sage
• Crème fraîche (or sour cream), to add a touch of richness
• Flaky sea salt

Smoking adds such great flavor to your traditional butternut squash soup! This soup is hearty enough for a main meal, but is also a fantastic appetizer or side dish.

And thinking of fall gatherings and holidays, like Thanksgiving or Christmas, I honestly can’t think of a better appetizer for your holiday meal. You could serve it in small little serving cups or bowls like these with some toasted baguette, that way nobody gets too full before the main event.

Smoke Roasted Butternut Squash Soup Recipe

Smoke Roasted Butternut Squash Soup with Smoked Bacon

Smoke Roasted Butternut Squash Soup recipe topped with smoked bacon is the perfect fall soup. Butternut squash is roasted in the smoker for this comforting dish.

5 from 2 votes

Print Pin Rate

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours 20 minutes

Servings: 4 servings

Author: Mary Cressler | Vindulge

Cost: $10

Ingredients

To Smoke the Butternut Squash and Bacon:

• ▢ 1 butternut squash, about 2-3 lbs, skin removed and cut into cubes
• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon ground pepper
• ▢ 4 pieces of bacon

For the Soup:

• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon butter
• ▢ 1 medium onion, chopped
• ▢ 1 medium apple, peeled, core removed, and cut into cubes
• ▢ 1 garlic clove, diced
• ▢ 4-5 cups chicken stock, smoked or regular stock
• ▢ ¼ teaspoon red pepper flakes
• ▢ Salt and fresh ground pepper

Toppings:

• ▢ Crumbled smoked bacon
• ▢ Fried Sage see notes
• ▢ 1/2 teaspoon Crème fraîche (or sour cream)

Instructions

To Smoke the Butternut Squash:

• Prepare smoker to 225 degrees using apple wood.
• Cut the squash in half lengthwise and remove the seeds. Peel the skin of the squash with a vegetable slicer and then cut into cubes. Toss with extra virgin olive oil and salt and pepper, just to coat.
• Place on a baking sheet with foil liner. Place on smoker for up to 3 hours, or until you see some caramelization and the pieces are fork tender.
• While the squash is smoking add the bacon and cook for 45 minutes – 1 hour (or until it is nice and crispy).

For the Butternut Squash Soup:

• In a large pot over medium heat, add olive oil, butter, onions and apple cubes. Cook until the onions and apples are soft but not caramelized (about 5 minutes). Add garlic and cook for 1 more minute.
• Add 4 cups of broth, smoked butternut squash cubes, red pepper flakes, salt and pepper. Continue cooking over medium heat and bring to a simmer, about 15 minutes.
• Puree soup with a hand immersion blender (or countertop blender in small batches) until smooth. If soup is too thick, add more broth until it reaches desired consistency.
• Serve in bowls with a dollop of crème fraîche and top with fried sage and smoked bacon crumbles.

Notes

To make fried sage: just heat up 1 tablespoon of butter in a small pan. Add several sage leaves and fry for about 2-3 minutes, until crispy. Place on a paper towel to remove excess butter.

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Wine Pairing

For this soup I’m a fan of hearty white rich wines like a mildly oaked Chardonnay. The floral and spicy flavors of the Gewürztraminer are also nice for the soup, and very reminiscent of fall flavors. But for the most part the richness of Chardonnay and the toasty oak really compliment the mild applewood smoked flavors from the soup and matched its richness.

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