{"id":3246,"date":"2013-02-28T06:00:53","date_gmt":"2013-02-28T12:00:53","guid":{"rendered":"https:\/\/extraordinarybbq.com\/?p=3246"},"modified":"2023-09-27T12:13:04","modified_gmt":"2023-09-27T17:13:04","slug":"fire-roasted-curried-butternut-squash-soup","status":"publish","type":"post","link":"https:\/\/extraordinarybbq.com\/fire-roasted-curried-butternut-squash-soup\/","title":{"rendered":"Fire Roasted Curried Butternut Squash Soup"},"content":{"rendered":"

“Squash soup? \u00a0WHAT? \u00a0I don’t know about that….Ok, fine, I’ll try it…Wait, I get to grill it? Oh, then, yum!”<\/p>\n

\"Fire

I’m pretty sure you can figure out who would say this. \u00a0I can honestly say that I had never even heard of squash soup, much less made it.\u00a0\u00a0I like squash – we eat it regularly<\/a>. \u00a0I just never really thought about making it into soup. \u00a0But this recipe looked really good, and I figured, well, we might as well try it out and see what happens. \u00a0I’m so glad we did because it really was delicious! \u00a0It had a definite kick to it that I wasn’t expecting. \u00a0Probably slightly too much for some people, but I know definitely not enough for others. \u00a0If 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!<\/p>\n

\"Fire

This recipe came directly from the Real Simple magazine. \u00a0And it just was not that hard – even the\u00a0most novice\u00a0griller could do it. I would recommend planning ahead, and if you’re grilling something\u00a0that doesn’t take too long –\u00a0pork steaks<\/a>, burgers<\/a>, brats <\/a>– throw some cubed squash on as well. \u00a0That makes it much easier on you later in the week, \u00a0AND 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! \u00a0Now, THAT would be smart.<\/p>\n

\"Fire

The steps for roasting the squash are simple:\u00a0\u00a0peel the squash, chop\u00a0into cubes, toss\u00a0with olive oil, salt\u00a0& pepper.\u00a0 Roast the squash on the grill.\u00a0\u00a0Set up your grill for\u00a0indirect\u00a0and get the temp up to 350-400.\u00a0 Use apple wood and roast for about a half hour.<\/p>\n

Then just follow the below directions for the soup. \u00a0And be very happy! \ud83d\ude42<\/p>\n

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