Big thanks to our butter ambassador Rosalie Bradford (@castironskillz) for sharing this cozy fall recipe! Use our Cinnamon, Cardamom & Ginger butter to give this perfect fall soup a sweet, warm flavor!
Ingredients
1 pumpkin pie pumpkin
1 honeynut squash (or use butternut squash)
4 oz of Cinnamon, Cardamom & Ginger Banner Butter
1 shallot
Sage & thyme
Maple bourbon rub by PS Seasoning
1 pack of Kings Hawaiian Rolls
Double cream Brie cheese
Instructions
1. Preheat your Traeger to 325°F
2. Slice the pumpkin and the squash in half and remove the seeds. Add butter, sliced shallot, herbs, and maple bourbon seasoning.
roast for one hour, and let cool.
3. Remove the stems from the herbs and the skin from the squash and the pumpkin, and blend at a high-speed. Add one cup of heavy cream while blending.
4. Strain (don’t skip!), and place back on the Traeger, season with salt to taste. (I like to strain it a few times for a silky soup.)
For the grilled cheese, slice Hawaiian rolls to make little mini bread slices. Add a small piece of Brie in between two slices of bread, and cook in a little bit of butter on your stove top.
