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Merry's Smoked Butternut Squash with Poblano Cream

Smoked Butternut Squash Bisque with Poblano Cream is rich, creamy, comforting, and so delicious. Add a swirl of smoky and spicy poblano cream to the soup to kick up the heat and make it oh-so-pretty.

Prep Time12m

Cook Time1h

CategoryAppetizers

Ingredients Icon

The Ingredients

  • 1 butternut squash, about 3 pounds
  • 1 large yellow or red onion
  • 1 head garlic
  • 1 apple
  • 1 tablespoon cooking oil
  • Sea salt
  • 3-4 cups chicken broth
  • 2 tablespoons butter
  • 1 tablespoon grated ginger, about 2-inches
  • 1 1/2 tablespoon apple cider vinegar
  • 1 teaspoon smoked paprika
  • 2 teaspoons diamond salt
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground clove or allspice or cinnamon
  • Zest from orange, optional 1/4 cup orange juice
  • 1 tablespoon lemon or lime juice
Ingredients Icon

Smoky Poblano Cream

  • 1 medium poblano pepper
  • 1 head of garlic
  • 1 scallions, rough chop
  • 1/4 cup loose cilantro
  • 1/2 cup sour cream
  • 3 tablespoons cream or milk, more if needed to thin

Preparation Instructions

  1. Wash the outside of the butternut squash and dry. Pierce the squash 10 times with a fork to allow for steam to escape. Place butternut squash in the microwave, and cook on high for 7 minutes. Transfer to a cutting board and cool for 5-10 minutes.
  2. Cut the butternut squash in half lengthwise. Use a spoon to scrape and discard the seeds and membrane.
  3. Wash and dry the outside of the poblano pepper. Leave whole. Cut the onion in half lengthwise from stem end to root end. Cut just the tip of the root end off of the head of the garlic. Peel the apple and cut in quarters.

Cooking Instructions

  1. Place onion bombs on indirect side of grill.
  2. Grill for 35 minutes.
  3. Move the onion bombs to the direct heat and baste with remaining BBQ sauce.
  4. Grill for another 10 minutes (or until the onions begin to caramelize
  5. Rest, serve, enjoy.

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