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.
The Kilted Hare
10 people made this
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
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
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.
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).
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.
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.
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.