3 large carrots
2 large parsnips
1 cup Chardonnay wine
4 cups water
2 cups whipping/heavy cream
1 tbsp dried basil
1 tsp ground cloves
2 tsp sea salt
Cut squash in half lengthwise and hollow out seeds with a spoon. Poke several holes in it with a fork.
Heat barbecue up to 500 degrees, then turn burners down off on half of the barbecue and on the other side, place a pie plate with apple wood chips that have soaked in water for at least two hours. (I put some water in the pie plate as well). Leave this half of the bbq on medium heat. On the upper rack place the butternut squash over the side that is turned off allowing the smoke from the apple wood to circulate over the squash. This also allows the squash to cook without burning.
After 30 minutes of this, add the peeled carrots and peeled parsnip beside the squash. I added a bit more water to the pie plate of wood chips as they were burning rather than smoking. I allowed them to cook for a total of about an hour and a half. This made the veggies quite soft. About ten minutes before removing veggies, layed leek over the other veggies and let it cook for ten minutes
I cut the carrot, leek and parsnip into circles and placed it in a large dutch oven on the stove. I peeled the skin off of the squash, diced it up and placed it in the dutch oven. I put half the wine into the dutch oven with the veggies along with the sea salt. Stirred this for about 10 minutes and then added half a cup of water.
I removed this from the burner and poured it into a blender. I pureed it on high adding water until it was well blended. Rinsed out the dutch oven and poured the puree back into the pot. Added the wine, basil, cloves and nutmeg, stirred well. Cooked on medium low for 30 minutes. Then added heavy cream and turned temperature to low after mixing well. Let this heat up for another 15 minutes, added pepper and served.