This is how to make a delicious and seasonally-appropriate soup starring smoked butternut squash and a cedar grilling plank.
- 2 Cedar Planks
- 1 butternut squash
- 6 strips of thick-cut bacon
- ½ onion, diced
- 1 apple, diced
- 1 tablespoon butter
- 1/3 cup heavy cream
- 2 1/2 cups vegetable or chicken broth
- 2 tablespoons of chili powder
- Fresh thyme
- Fresh ground pepper
- Kosher salt
- Soak planks for an hour or more. Preheat Grill. Medium-High Heat. 350-400 degrees F. Prep. Carefully split squash down the middle, scoop out seeds. Rub cut side of squash with salt and chili powder.
- Place squash, sliced and seasoned side down, on soaked plank. Place planks on preheated grill, and close the lid. Grill for 50-60 minutes.
- Place squash, sliced and seasoned side down, on soaked plank. Place planks in preheated oven. Roast for 50 minutes.
- Meanwhile. Peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and thyme, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
- Carefully remove from plank. Place on wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into food processor or blender. Purée to desired consistency. Add squash to saucepan with onions and apples.
- Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally for about 15 minutes. Remove the pan from the heat and stir in the cream.