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Spiced Butternut Campfire soup

Fire-Roasted Chili Butternut Soup

This delicious spicy campfire soup is sure to provide you with a taste of fall right from the campfire. While this recipe can be made ahead and warmed over the fire there is something about the flavor of fire roasted butternut squash that takes this to the next level. Combine this with the delicious flavor of sage and you have a winning and warming campfire meal!
Prep Time 1 hr
Cook Time 3 hrs
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Equipment

  • Campfire
  • Grill Grate
  • Dutch Oven
  • Foil
  • Tongs
  • Masher
  • Zip top Bag

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

Camp Here Notes:
  1. 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.
  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.
Keyword autumn, butternut squash, Campfire, Campfire Meals, comfort food, fall, Hearty, Homestyle