Grilled Pumpkin and Butternut Squash Soup

Just a moment please...

Serves 6.
Prep Time
Total Time


1 medium, ripe pumpkin

The Sweet Heat Glaze:

2 Tablespoons aged balsamic vinegar (I used the good stuff)
2 Tablespoons olive oil
2 Tablespoons honey
1/2 Teaspoon cayenne
1 Teaspoon Chipotle seasoning (less if you want)

Butternut Squash Soup:

1 medium butternut squash (mine weighed about 3 pounds after peeling and cubing)
1/3 of a pumpkin (probably 1/2 pound. I'm not sure this had any effect on the final taste.)
1 medium onion, diced
1 Cup carrots, chopped
3 Tablespoons butter
6 cups liquid (I used 4 cups homemade vegetable stock I had plus two cups water.)
1/4 Teaspoon cayenne (adjust to your heat liking)
1/4 Teaspoon cinnamon (adjust to taste)
Salt and pepper (lots of fresh ground pepper is good. I probably used like 2 Teaspoons at least.)
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Helpful Equipment

Blender stick mixcer


Grilled Pumpkin (using 2/3 of a medium sized pumpkin)
1) Whisk sweet heat glaze together in a bowl.

2) Peel the pumpkin with a vegetable peeler or paring knife (you can skip this part if you want – it was difficult and would probably be better with the rind left on).

3) Slice peeled pumpkin into half-inch segments and toss with a bit of olive oil.

4) Place on hot grill.

5) Baste right away with the sweet heat glaze.

6) Turn them every 3-4 minutes and glazed the other side for a total of 10 minutes.

Butternut Squash Soup

1) Cube up all the squash. You will need to peel it which, again, is kind of a pain, but it’s worth the effort.

2) Get a large soup pan or sauce pan going over high heat and add butter.

3) Sauté onions and carrots for 5 minutes until they start to soften, then add squash and pumpkin.

4) Cook for another 5-10 minutes and then add liquid!

5) Bring everything to a boil and let it simmer for about 20 minutes or until the veggies are very tender.

6) Using a blender or immersion blender, take everything for a spin.

7) Pour blended soup back into large pot and return it to medium heat.

8) Add all the spices and taste for salt and pepper. Serve with a dollop of sour cream and some chives