Alder Wood-Smoked Acorn Squash Soup
photo by ElizabethKnicely
- Ready In:
- 3hrs 10mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 4 acorn squash, halved and seeded
- 8 ounces sliced maple bacon
- 1 cup butter
- 1 quart chicken stock
- 1 quart water
- salt, to taste
- 1 tablespoon cumin
- 4 cups sour cream
- 1 cup parsley
- 2 cups chopped fresh cilantro
- 1 tablespoon paprika
- 1⁄4 teaspoon cayenne pepper
directions
- Prepare charcoal for smoking: Light and wait for the gray ash to cover at least 90% of the coals. Place 3 pieces of split alder wood on the coals and wait about 10 minutes before reducing the air flow to make it burn slower.
- Arrange the squash halves cut side down on the grill surface and close the lid. Slow smoke for 2 hours or less if you prefer them less smoky - as long as they are tender.
- Place bacon in a skillet over medium heat. Cook until brown and crisp; remove and drain on paper towels.
- Once the squash are smoked, scoop the flesh out of the skins with a large spoon and transfer to a food processor. Process until smooth, adding butter and half of the water. Transfer to a soup pot and stir in the chicken broth and remaining water. Season with cumin, parsley and paprika; simmer over low heat for 40 minutes.
- To serve, ladle soup into bowls and top with a dollop of sour cream, a generous amount of crumbled bacon and cilantro. Dust lightly with cayenne pepper.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.