Today, we are making Roasted Butternut Squash Soup, on a Traeger Pellet Grill (you can use an oven as well). This is a perfect Fall/Winter Recipe, and has some incredible flavors! I’d love to hear if you try this recipe.
Ingredients & Recipe:
3 lb Butternut Squash, halved, seeds removed
1 onion, skin removed, cut in 1/8’s
1 tbsp high heat oil
Kosher Salt & Black Pepper to taste
1 can chickpeas/garbanzo beans, drained
1 tsp high heat oil
A pinch of Kosher Salt
Roast the above items on a Pellet Smoker or Oven at 375ºF / 190ºC for 45-60 min (squash/onion) and 30-40 min (chickpeas).
1 apple, diced
1-2 inches ginger, skinned & diced
3-4 garlic cloves, minced
1 tbsp high heat oil
4 cups chicken / vegetable stock
Add oil to medium heat, then let garlic simmer for 1 min until browned
Add apple and ginger, let simmer for 30 seconds
Add stock, then add:
1 tsp cumin
1 tsp coriander seeds
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp black pepper
Bring to simmer, reduce to low heat.
Once all ingredients are soft, about 10 minutes, remove from heat.
Once Chickpeas are finished roasting to a nice golden brown, add dry spices:
1/4 tsp sea salt
1/4 tsp smoked paprika
1/4 cayenne pepper
1/4 tsp garlic powder
1/4 tsp cumin
1/4 tsp black pepper
When squash is fork tender, remove skin with a spoon, and rough chop.
Add all ingredients, except chickpeas, to a blender.
Once blended, return to a pot and place over medium heat for a few minutes to incorporate all the flavors.
Serve in your favorite bowl with heavy whipping cream, half & half, or coconut milk (optional). Then top with the roasted chickpeas and freshly, chopped chives. Finally, DEVOUR!
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