“Squash soup? WHAT? I don’t know about that….Ok, fine, I’ll try it…Wait, I get to grill it? Oh, then, yum!”
I’m pretty sure you can figure out who would say this. I can honestly say that I had never even heard of squash soup, much less made it. I like squash – we eat it regularly. I just never really thought about making it into soup. But this recipe looked really good, and I figured, well, we might as well try it out and see what happens. I’m so glad we did because it really was delicious! It had a definite kick to it that I wasn’t expecting. Probably slightly too much for some people, but I know definitely not enough for others. If I were to make it again, I’d knock the spice level down just a tiny notch – just because I felt it come back to haunt me later in the evening!
This recipe came directly from the Real Simple magazine. And it just was not that hard – even the most novice griller could do it. I would recommend planning ahead, and if you’re grilling something that doesn’t take too long – pork steaks, burgers, brats – throw some cubed squash on as well. That makes it much easier on you later in the week, AND you get to look forward to it! Or, if you’re REALLY feeling Personality Type A-ish, buy enough squash to grill and freeze some for later! Now, THAT would be smart.
The steps for roasting the squash are simple: peel the squash, chop into cubes, toss with olive oil, salt & pepper. Roast the squash on the grill. Set up your grill for indirect and get the temp up to 350-400. Use apple wood and roast for about a half hour.
Then just follow the below directions for the soup. And be very happy! 🙂
Fire Roasted Curried Butternut Squash Soup
- 1 red onion chopped
- 2 T canola oil
- 3/4 tsp. kosher salt
- 2 T Thai red curry paste
- 1 Butternut squash peeled and cut into 1-inch pieces
- 4 C low-sodium chicken broth
- 1 14 oz. can coconut milk
- Roast the squash over indirect heat at a temperature of 350 - 400 for 30 minutes or until tender.
- Cook onion and salt in canola oil in a large pot over medium heat, stirring occasionally until softened.
- Add red curry paste, squash, chicken broth and coconut milk.
- Simmer for 10 to 15 minutes then puree in a blender or with an immersion blender.