Rich, smokey, sweet, spicy, and savory, this hearty squash and bean soup takes advantage of your outdoor grill so that you can enjoy the comfort of a warm bowl of soup without heating up your entire kitchen.
Cut your squash in half and remove the seeds. For easier cooking, cut the squash into 2 to 3 inch chunks. Drizzle the quash with olive oil and lightly sprinkle with salt. Cook for 30 to 40 minutes, with the lid on, flipping occasionally, or until the squash is perfectly cooked, evenly charred, and fork tender.
In a blender, blend the cooked squash with 2 cups of water. If it's too thick to blend smoothly, add more water until it can easily puree. Set aside.