- 2 large Butternut squash
- 2 Tbsp Olive oil (plus more for drizzling)
- 1 Cup Shallot (chopped, about 1 large shallot bulb)
- 2 tsp Salt
- 8 Garlic cloves, minced
- 2 Tsp Maple syrup
- 1/2 Tsp Ground nutmeg
- 3 Cups Chicken broth (or vegetable broth)
- ½ Cup of Heavy cream
- Salt and Pepper to taste
- 1 Cup Pumpkin seeds, raw and whole
- 1 Tbsp vegetable oil
- Cut the Butternut Squashes in half and remove the seeds. Brush the inside with some olive oil. Season with salt and pepper.
- Set up your Memphis Wood Fire Grill for Direct flame grilling and medium temperature. Always have the hood open when you cook with Direct flame. Turn the squash face down and grill until you have a nice char.
- Insert the EZ Access Insert and lower the grill to 450 F. Spread the pumpkin seeds on a silicon mat or a medium baking sheet. Drizzle with oil and toast on the grill for 15-20 minutes. Set aside when ready.
- Continue to roast the squash halves until they are tender and completely cooked through about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
- Meanwhile, in a medium skillet, warm 1 tablespoon olive oil over medium heat until simmering. Add the chopped shallot and 1 tsp salt. Cook, stirring often, for about 3 to 4 minutes. Add the minced garlic and cook until fragrant, about 1 minute, stirring frequently.
- Add the reserved butternut, maple syrup, nutmeg and pinch of freshly ground black pepper. Pour in 3 cups chicken broth, and blend with an immersion blender until smooth. Add cream and taste.
- Serve in soup bowls and sprinkle toasted pumpkin seeds on top of soup.
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