Butternut Squash Soup

Butternut Squash Soup with Savory Pecan Seasoning prepared on the Big Green Egg.

15 Minutes
2-4 Hours


  • 1 to 3 cups (960 ml) of vegetable stock, depending on desired thickness 
  • 2 cups (480 ml) heavy cream or coconut milk 
  • 3 tablespoons (45 ml) Big Green Egg Savory Pecan Seasoning 
  • 4 lbs (1.8 kg) butternut squash, peeled and diced 
  • 1 head of garlic with the top removed 
  • 3 tablespoons (45 ml) olive oil 
  •  Salt and pepper to taste 


Big Green Egg Seasoning, Savory Pecan

Add flavor to any dish by sprinkling Savory Pecan Seasoning on any of your favorite foods before coo...

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The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Dutch Oven - Cast Iron

Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...

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Step 1

Set the EGG for indirect cooking with the convEGGtor at 375°F/190°C.

Step 2

Place the cubed squash into a Cast Iron Dutch Oven and toss it with the Savory Pecan Seasoning. Add to the EGG and roast until the squash becomes soft, about 30-40 minutes. Add the head of garlic to the Dutch oven and cook for an additional 30 minutes. Set aside to cool and remove the skin from the garlic cloves.

Step 3

In a blender, puree the softened squash, garlic cloves, olive oil and cream. Pour half of this back into the Dutch oven. Depending on the thickness you prefer for the soup, add the vegetable stock to the blender in batches with the squash and puree it further, then stir it back into the Dutch oven until you have reached the desired thickness.

Step 4

Cover and place back on the EGG for 10 minutes until heated through. Add salt and pepper to taste.

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