Butternut Squash Soup

1 medium butternut squash
1 large potato
1 large onion
2 large carrots
32 oz. chicken broth
Salt
Pepper
Sour Cream
Nutmeg (optional)

Royal Oak Hardwood Lump Charcoal
Royal Oak All Natural Tumbleweeds

1. Cube squash, potato, onion, and carrot

2. Mix all cut up veggies in a large bowl.  Add ¾ sticks of butter (melted) and toss in a baking pan, cover with foil and put on the pit for 20 minutes.

3. Remove from grill or smoker and put in a blender, add 32 oz. chicken broth, salt, and pepper. Blend till smooth. Move to saucepan, heat on stove or grill till simmering add more chicken stock as needed to keep the silky texture, stirring often.

4. Serve with a dollop of sour cream and sprinkle with nutmeg if desired.