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By the time that I finish this post it we will have ushered in Fall. I love the summer season, but fall holds my favorite food recipes. Growing up in West Virginia is was usually cool by this time of the year. This meant that soups, stews and chili would begin to pop up on the weekends.
It’s still rather warm here in the south this weekend. Not wanting to heat up the kitchen, I decided to take this recipe out to the grill. Like I needed an excuse to hit the grill. Pumpkin anything has never been at the top of my favorite tastes. My fiancee happens to love pumpkin soups, so I decided to make this one for her this weekend.
If you think you don’t like pumpkin soup, you have to try this super easy and delicious recipe. It could not be simpler to make and the butternut squash on the grill took the flavor to another level. I actually threw on a small handful of pecan wood chips to give it a hint of pecan smoky flavor. It was not crucial to the dish, so feel free to omit this if you choose.
The grill did give the squash a nice caramelized exterior and allowed the interior to soften up. These two combined to give the soup a nice texture, bold flavor with a hint of smoke. These together scream fall.
Start by splitting 2 medium or 1 large butternut squash in two. Be sure to use a sharp knife as they are very hard and difficult to spit at this point. Using a spoon clean out the seeds and fibrous strands from the center. Exactly like carving a pumpkin as a child.
Place the cleaned halves onto baking sheets and brush with a little extra virgin oldie oil. Be sure to get a good coat of oil on the squash to prevent them from sticking to the grill. Give each half a generous pinch of salt and pepper.
Heat up the grill to 400 degrees and place the squash split side down. Throw on a couple of peeled garlic cloves off to the side. close up the lid and leave to roast for about 30 minutes. Remove the garlic and flip the squash over. Let them grill about 30 more minutes, or until they are soft and cooked through.
While the squash are grilling, dice up 1/2 of a medium onion. This is about 1 cup of onion. In a small skillet add 2 tablespoons of olive oil and sauté the onion over low heat until soft. This will take about 15 minutes.
Remove the squash from the grill and allow to cool. While the squash is cooling add the onions and garlic to the bowl of a food processor. Add in 2 tablespoons of the bone broth and process until smooth. Once the squash has cooled, scoop the flesh from the squash and place into the processor as well.
Add in the remaining bone broth and process until smooth. Scrape the bowl of the food processor into a dutch oven. Bring up to a simmer, add salt and pepper to taste. Grate about 1/4 teaspoon of fresh nutmeg into the pot. Stir to incorporate cover and simmer for 30 minutes, stirring often.
Remove from the heat and stir in 1/4 of heavy cream. Ladle into bowls. Garnish with a sprig of fresh thyme and serve with grilled crispy bread.