Smoked acorn squash soup

    Smoked acorn squash soup

    Recipe photo: Smoked acorn squash soup
    1

    Smoked acorn squash soup

    (10)
    2hr30min


    10 people made this

    About this recipe: Smoking the squash with alder wood smoking chips gives this warming soup an intense and distinctive flavour beyond compare. I always make a lot because the smoking time is an hour to two, but this recipe can also be cut in half.

    Ingredients
    Serves: 10 

    • 1-2 handfuls alder wood smoking chips
    • 4 acorn squash, halved and seeded
    • 225g (8 oz) streaky bacon
    • 250g (9 oz) butter
    • 1L (1 3/4 pt) water
    • 1L (1 3/4 pt) chicken stock
    • salt to taste
    • 1 tablespoon ground cumin
    • 65g (2 1/2 oz) chopped fresh parsley
    • 1 tablespoon paprika
    • 900g (2 lb) soured cream
    • 90g (3 1/2 oz) chopped fresh coriander
    • 1/4 teaspoon cayenne pepper

    Method
    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. To prepare a charcoal barbecue for smoking, light and wait for the gray ash to cover at least 90 percent of the coals. Place the wood chips on the coals and wait about 10 minutes before reducing the air flow to make it burn slower.
    2. Arrange the squash halves cut side down on the grate and close the lid. Slow smoke for 2 hours (or less if you prefer the squash to be less smoky - as long as it is tender).
    3. Place bacon in a frying pan over medium heat. Cook until browned and crisp; remove and drain on kitchen paper. Once cool, chop and set aside.
    4. 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 large saucepan and stir in the chicken stock and remaining water. Season with cumin, parsley and paprika and simmer over low heat for 40 minutes.
    5. To serve, ladle soup into bowls and top with a dollop of soured cream, a generous amount of diced bacon and coriander. Dust lightly with cayenne pepper.
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    Reviews & ratings
    Average global rating:
    (10)

    Reviews in English (8)

    by
    24

    This soup was amazing. Everyone in the house had second and thirds. I wouldn't tell my son what was in it until his third bowl. He doesn't do veggies. I shortened this process considerabley by cooking in the microwave for 3-4 minutes. Then split them and backed on cedar planks in the oven until soft. (soaked cedar planks) I also add 1 tsp. of liquid smoke to off set the non grilling. Make a double batch it goes fast.  -  20 Apr 2006  (Review from Allrecipes US | Canada)

    by
    16

    Delicious! I didnt make it exactly as the recipe called for but it turned out amazing anyway- I didnt smoke the squash-I baked it in the oven until it was soft and scooped it out after. I used turkey bacon instead (it has a smokey flavour too it) cut the butter and sour cream in half too. I wish I had doubled the recipe as it did not last long!! I topped it off with a few toasted pumpkin seeds and yum yum yum!  -  09 Mar 2008  (Review from Allrecipes US | Canada)

    by
    14

    This is a great addition to Thanksgiving. If you have a smoker the acorn squash can be cooked for a few hours at the same time as the turkey, which gives it exceptional flavor. A keeper for sure!  -  22 Sep 2007  (Review from Allrecipes US | Canada)

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