CategoryDifficultyBeginner

Butternut Squash is roasted then pureed with Whiskey Oak Salty Sweet n' Smokin'!!  Perfect fall meal, hot or cold.

Yields1 Serving
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
 1 large butternut squash, halved and seeded
 1 tbsp olive oil, plus more for drizzling
 4 tsp Salty Sweet n' Smokin'
 2 tsp minced garlic
 0.50 medium onion, diced
 0.13 tsp ground nutmeg
 2 tsp curry powder
 0.50 tsp ground black pepper
 34 chicken or vegetable stock
 12 tbsp butter, to taste
 • salt and pepper, to taste
1

Preheat oven to 425. On a parchment lined baking sheet, drizzle halved squash with olive oil then roast 45-50 minutes until caramelized and very tender. Set squash aside until cool enough to handle.

2

In a deep pot, heat 1 T olive oil and sauté onion and garlic with Salty Sweet n' Smokin' until soft and lightly browned. Using a spoon, scoop the squash flesh from the skin and add to the onion mixture along with 3 cups stock, nutmeg, curry, pepper and 1 T butter. Blend with a stick or standard blender until smooth and creamy (add more stock to bring to desired consistency). Salt and pepper to taste. Heat and serve with croutons if desired.

Top with:

Croutons

Sour Cream

Whiskey Oak Pork & Poultry Seasoning

Chives

Ingredients

 1 large butternut squash, halved and seeded
 1 tbsp olive oil, plus more for drizzling
 4 tsp Salty Sweet n' Smokin'
 2 tsp minced garlic
 0.50 medium onion, diced
 0.13 tsp ground nutmeg
 2 tsp curry powder
 0.50 tsp ground black pepper
 34 chicken or vegetable stock
 12 tbsp butter, to taste
 • salt and pepper, to taste

Directions

1

Preheat oven to 425. On a parchment lined baking sheet, drizzle halved squash with olive oil then roast 45-50 minutes until caramelized and very tender. Set squash aside until cool enough to handle.

2

In a deep pot, heat 1 T olive oil and sauté onion and garlic with Salty Sweet n' Smokin' until soft and lightly browned. Using a spoon, scoop the squash flesh from the skin and add to the onion mixture along with 3 cups stock, nutmeg, curry, pepper and 1 T butter. Blend with a stick or standard blender until smooth and creamy (add more stock to bring to desired consistency). Salt and pepper to taste. Heat and serve with croutons if desired.

Butternut Squash Soup