Smoked Butternut Squash Soup Recipe | Rich, Creamy & Fully Vegetarian

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock is fresher and cheaper.

Cut the butternut squash in half lengthwise and scoop out the seeds using a cleaver.

Score the flesh of the squash in a crisscross pattern to ensure it softens when cooked.

Peel and prepare the onion and place it inside the squash.

Clean and chop the carrot, turnip, parsnip, and Italian pepper, discarding the skins and seeds as necessary.

Prepare a red pepper by cutting around the center to remove the seeds and veins, then slice into sections.

Cut the garlic in half to expose the cloves for roasting.

Add cherry tomatoes around the other vegetables for added flavor in the soup.

Season all the vegetables liberally with salt and freshly cracked black pepper, then drizzle with olive oil.

Place the seasoned vegetables in the smoker at 300°F for about 1.5 to 2 hours until they reach an internal temperature of 190°F.

Remove the vegetables from the smoker and chop them roughly for easier blending.

Scoop the smoked butternut squash flesh into a blender, discarding the skin.

Add the roasted garlic, onion, carrots, turnips, parsnips, fennel, red pepper, and tomatoes to the blender.

Blend the mixture until smooth, then pour it back into a saucepan.

Add 1 cup of oat milk to thin the soup and ½ cup of sour cream for creaminess.

Heat the blended soup on the stove until warmed through, adjusting seasoning as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens