Alder Wood Smoked Acorn Squash Soup Recipes

ALDER WOOD-SMOKED ACORN SQUASH SOUP

Steps:

• Prepare charcoal for smoking: Light and wait for the gray ash to cover at least 90 percent of the coals. Place the split 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 grilling 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 browned 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.

BAKED ACORN SQUASH RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• Carefully cut the stem from the acorn squash and place the squash cut-side down onto a cutting board . Cut the squash in half down the center. Use a spoon to scoop out the seeds and set aside for later use.
• Use a fork to poke a few holes all over the inside of the squash.
• In a small bowl, combine the melted butter, honey, brown sugar, cinnamon, and salt, and stir well to combine.
• Use a basting brush to brush the inside of the squash with the mixture. Be sure to use all the butter mixture and cover the inside of the squash completely. It's OK if the mixture slightly pools in the center of the squash.
• Place squash on a large baking sheet cut-side up. Roast until fork-tender, about 50 to 55 minutes, basting two to three times throughout cooking and rotating the squash for even cooking.

ALDER WOOD-SMOKED ACORN SQUASH SOUP

Steps:

• Prepare charcoal for smoking: Light and wait for the gray ash to cover at least 90 percent of the coals. Place the split 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 grilling 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 browned 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.