Smoked Butternut Squash Soup


1 Butternut squash, peeled and cut into 1″ cubes

2-3 Tablespoons olive oil

1 Teaspoon kosher salt

1 Teaspoon black pepper

2 Tablespoons butter

1 Medium onion, chopped

1 Pear; peeled, cored, chopped

3 Garlic cloves, chopped

3 Carrots, chopped

5 Sticks of celery, chopped

4 (or more) Cups vegetable / chicken stock

1 Teaspoon chili powder

Salt & Pepper, to taste

Bradley Flavor Bisquettes – Apple

Optional Garnishes: 

Balsamic vinegar reduction

Fresh or dried sage leaves

Smoked bacon

Crème fraîche


  1. Preheat your Bradley Smoker with Apple Flavor Bisquettes to 225°F.
  2. Prepare the butternut squash to be smoked.
  3. Toss squash cubes in olive oil and season with salt and pepper.
  4. Place on an aluminum baking tray and smoke until tender and caramelizing (up to 3 hours), remove from smoker.
  5. In a large pot sauté onions and garlic until translucent.
  6. Add carrots, celery, and pear to pot and sauté for a couple minutes.
  7. Add stock, squash, and chili powder to pot and simmer for 30 minutes.
  8. Purée soup with a hand blender and season to taste with salt and pepper.
  9. Serve as is or with a garnish as listed above.

Recipe by: Lena Clayton