Cedar Planked Butternut Bacon Squash Soup

Cedar Planked Butternut Squash Soup

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


  1. Soak planks in hot tap water for at least 15 minutes. 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.
  2. Place squash, sliced and seasoned side down, on soaked plank. Place planks on preheated grill, and close the lid.  Grill for 50-60 minutes.
  3. Place squash, sliced and seasoned side down, on soaked plank. Place planks in preheated oven.  Roast for 50 minutes.
  4. 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.
  5. 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.
  6. 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.


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