Butternut Squash and Smoked Bacon Soup

OVERVIEW

For this autumnal soup, the squash gets grilled over direct heat first, picking up char and smoke on the cut edges before it goes near the pot. Then the soup itself simmers away in a Cast Iron Dutch Oven, taking on more of that same wood-fired background note. Warming and silky, it’s perfect for a cold day.

CHAR THE SQUASH

Set up your EGG for direct cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Stainless Steel Grids at the upper level. If not, install the Stainless Steel Grid. The target temperature is 200°C.

Rub the cut sides of the squash halves with olive oil and season well. Place them cut-side down directly on the grid and grill for 25-30 minutes, until the flesh is tender when pierced with a knife and the cut surface has taken on a good char. Set aside to cool slightly, then scoop out the flesh and discard the skin.

Bring the temperature down slightly to around 180°C. Place the Cast Iron Dutch Oven on the grid with the bacon lardons. Cook until the fat renders and the bacon starts to crisp, then add the onion and cook for 6-8 minutes until soft. Stir in the garlic and thyme and cook for a further minute.

SIMMER THE SOUP

Switch your EGG to an indirect setup. If you’re using the Dual Zone System, install 2 x Half Moon Ceramic Deflectors at the lower level and 2 x Half Moon Stainless Steel Grids at the upper level. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid. Settle the temperature back at 180°C.

Add the roasted squash flesh to the Cast Iron Dutch Oven along with the hot stock. Stir well, breaking up the squash a little as you go. Put the lid on, close the Dome and simmer gently for 20-25 minutes to let the flavours come together.

FINISH THE SOUP

Remove the pot from the heat. Using a stick blender, blitz the soup until smooth (or transfer in batches to a jug blender). Stir in the cream and a pinch of nutmeg and return briefly to a low heat to warm through if needed. Season to taste.

Fry the extra 50g bacon lardons in a small pan until crisp, then drain on kitchen paper.

Ladle the soup into warmed bowls. Swirl a little extra cream over the top, scatter with the crisp bacon and a few thyme leaves. Add a final grind of black pepper to finish.