Fall evenings can get downright chilly when you are out camping. We have a different chili in mind though for our Fire-Roasted Chili Butternut Soup. This recipe takes a unique blend of peppers to really kick the standard butternut squash soup to the next level. We don’t stop there though! In fact, the four peppers get fire-roasted right on the campfire while the butternut squash is cooking by the fire. This is not the quickest recipe, but it is certainly worth the wonderful flavors that develop right in the fire while you are enjoying your cool evening.
The fire-roasted chili butternut soup recipe that we have takes some time in the fire. So you will want to make sure that you have a fire that allows for both direct and indirect heat. You will slow roast the butternut squash and carrots together. Use more direct heat for the peppers and Dutch oven. Which reminds me, do not forget to pack that well seasoned Dutch oven for this recipe. It’s only used for finishing the recipe, but it will be much better ladled from the cast iron.
Tell us what you think about the added peppers in the comments below or on our Facebook Page!
A Frosty Morning Revelation
On a frosty autumn morning, I discovered the magic of fire-roasted chili butternut soup. It was a day when the world outside my window was blanketed in a soft layer of frost. The chill in the air hinted at the impending arrival of winter. The idea of curling up by the fireplace with a steaming bowl of soup became an irresistible proposition. So, I embarked on a culinary adventure that would forever change the way I viewed comfort food.
The Flames of Creativity
With a butternut squash that had been waiting patiently on my kitchen counter, I decided to infuse the soup with the smoky allure of an open flame. Armed with skewers and an adventurous spirit, I began roasting the squash directly over the fire. The flames danced around the vegetable. The flames lending it a charred, smoky flavor that would soon become the centerpiece of my soup. As I roasted it, the scent of caramelized butternut squash filled the air, promising a culinary delight like no other.
A Nourishing Escape
As the pot simmered away on the stove, the enticing aroma of fire-roasted chili butternut soup began to envelop my kitchen like a comforting embrace. It was a scent that carried with it the essence of autumn itself. The smell a rich tapestry woven from the warmth of spices and the earthy sweetness of butternut squash. The chili and onions added a hint of heat and depth. Truly a symphony of flavors that promised a culinary experience beyond the ordinary.
The anticipation in the air was palpable, drawing my family members into the kitchen one by one. Their eyes sparkled with curiosity and hunger, and they couldn’t resist sneaking a taste of the simmering concoction. As they dipped spoons into the pot, I watched with a smile as their faces lit up with delight. The velvety texture of the soup clung to the spoons, and the first sip was met with an orchestra of flavors that danced on their taste buds.
Bringing Family Together
It was a moment that transcended the mere act of cooking. It was a reminder that food has the remarkable ability to bring people together, to create bonds, and to evoke cherished memories. As we shared our bowls of the soup, the chill of the season seemed to melt away. Instead it was replaced by the warmth of camaraderie. It was as though each spoonful of soup carried with it a comforting message: that in the simple act of sharing a meal, we find nourishment not only for our bodies but for our souls.
In that kitchen, on that frosty morning, fire-roasted chili butternut soup became more than just a recipe. It became a symbol of togetherness, a source of comfort, and a reminder that the most beautiful moments in life are often found in the simplest of pleasures. The soup had transformed a chilly morning into a heartwarming memory, and I couldn’t help but be grateful for the power of food to create such nourishing escapes.
Fireside Memories Rekindled
As we savored our bowls of fire-roasted chili butternut soup, a remarkable thing happened—the soup became a time machine, transporting us back to cherished evenings spent by the campfire. The smoky essence that permeated the soup seemed to evoke the very spirit of those flickering flames, the warmth of friendship, and the simple joys of life in the great outdoors.
I couldn’t help but close my eyes for a moment, allowing the memories to wash over me like a gentle wave. I saw the faces of friends and family, their laughter mingling with the crackling of the campfire, and the stars overhead providing a celestial backdrop to our gatherings. It was a reminder that comfort food isn’t just about satisfying our taste buds; it’s about nourishing our souls with the nostalgia of moments gone by.
A Recipe for Cozy Moments
That day, fire-roasted chili butternut soup became more than just a recipe; it became a symbol of comfort, warmth, and the simple joys of life. It was a reminder that in the heart of winter, we can find solace in the kitchen, create nourishing dishes that warm our bodies and souls, and forge new memories while cherishing the old. So, as you embark on your culinary journey with this recipe, may you find not only a delicious soup but also a recipe for cozy moments, shared with loved ones, and wrapped in the warmth of good food and even better company.
There are a few tools for this recipe as there is a lot going on all at once. These tools include your trusty Dutch oven, tin foil, tongs, a zip-top bag, a masher, and a grill grate. You may want to consider making this recipe in advance if you prefer a creamier base. We prefer it a bit chunky and thick. If you would like it creamier, then make this in advance and use a blender to puree the veggies together. If you make it at the campsite though your Fire-Roasted Chili Butternut Soup will reward you with a smoky flavor. You really won’t beat that added flavor.
When you get done basking in the warmth of this dish keep the squash party going with our our Pumpkin Delight Recipe in your Dutch oven for dessert. This will carry your fall-themed camping meal to the max!
Fire-Roasted Chili Butternut Soup
- Grill Grate
- Dutch Oven
- Zip top Bag
- 2 Butternut Squash Small in size, halved, and seeds removed
- 1 Yellow Onion
- 2 Poblano Peppers
- 2 Jalapeno Peppers
- 2 Anahiem Peppers To keep the soup's color try and use yellow but any will work.
- 2 Serrano Peppers
- 4 Carrots Large in size or more if using small carrots
- 10 Sage leaves
- 1 stick Butter
- 24 oz Vegetable Stock
- 8 oz Unfilitered Apple Cider
- Olive Oil
- Sour Cream For garnish
- Salt and Pepper To taste
- Prep your campfire to have both direct and indirect heat.
- Apply a thin coating of olive oil to the halved butternut squash and carrots. Then wrap them in foil. Place foil packet in the indirect heat of the campfire to begin roasting. Depending on size this may take some time. Roast until these become fork tender.2 Butternut Squash, 4 Carrots, Olive Oil
- While the squash and carrots are roasting, fire roast the peppers and onion over more direct heat using the grill grate. ensuring that there is a good char on the skin of the peppers. Take a moment to start to preheat your dutch oven at this time also.1 Yellow Onion, 2 Poblano Peppers, 2 Jalapeno Peppers, 2 Anahiem Peppers, 2 Serrano Peppers
- Now that all the veggies are roasting melt and then brown butter in the dutch oven.1 stick Butter
- Add sage leaves once the butter has browned to infuse the sage flavor into the butter.10 Sage leaves
- When peppers have completed getting their char, add them to the zip-top bag to steam for about ten minutes. This will allow you to easily peel the skin off the peppers.
- Once the skin has been removed from the peppers, remove the seeds, and finally dice finely. Add to butter in the dutch oven
- Dice roasted onion and add to the dutch oven
- When squash is done roasting, remove the skin from the squash and add flesh to your dutch oven over the fire.
- Once all veggies have been added into the dutch oven use the masher to mash all of the veggies (See Camp Hero Note)
- You should have a chunky veggie mash at this time. Add in the apple juice and the vegetable stock.8 oz Unfilitered Apple Cider, 24 oz Vegetable Stock
- Stire everything together and warm through. Make sure to stir somewhat frequently to prevent burning on the bottom of the dutch oven.
- Salt and pepper the soup to taste as you stir and serve with a dallop of sour cream.Salt and Pepper, Sour Cream
- This recipe can be made at home beforehand and heated up at the campground. This may allow you better access to electric tools such as the immersion blender in note 2.
- If out camping you likely will not have access to a blender or immersion blender so we recommend going with a chunkier soup. If you pre-make the soup at home or are in an RV, then take along with you an immersion blender to make this soup even creamier.