Grilled Pumpkin and Butternut Squash Soup

Serves: 6 Save

Ingredients (17)

  • 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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