- Heat smoker to 275°F, add a water pan.
- Cut butternut squash in half with the skin on. Remove seeds.
- Fill both seed cavities with tap water and place in the smoker cut side up. Smoke the squash for 2 hours or fork tender (meaning the tines of the fork can easily pass through the meat of the squash).
- Remove the squash from the smoker and place on a sheet tray. Do not dump water out from the seed cavity when removing from the smoker.
- On the stove in a small sauce pot, heat the chicken stock with the Dickey’s Poultry Rub Seasoning, also dump the water from the squash into the pot. Bring to a simmer and turn off the heat.
- Scrape the meat of the squash into a blender. Pour half of the warm liquid from the pot into the blender. Cover the blender with the top and a towel to ensure not hot liquid splashes out. Turn blender on low speed.
- Blender should not have enough liquid to continue blending, slowly add warm liquid from pot into blender on low speed until it begins to blend well. Now add the half and half to the blender.
- Cover the blender and turn to a higher speed until the soup is smooth. Pour the soup from the blender back into the pot and heat to serve. Adjust with salt if needed.
- Serve in a soup bowl with sunflower seeds, fire roasted chilies (if desired) and a drizzle of olive oil.
Recipe Categories: Cooking Method, Lunch, Meal Type, Meat/Protein, Sides, Smoke, Vegetables, Vegetarian