Alder Wood-Smoked Acorn Squash Soup Good Recipes

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Alder Wood-Smoked Acorn Squash Soup

"This is a very Pacific NW-American soup that when made, tastes better after some days inside the refrigerator. Make a lot because the smoking time is an hour to 2. This recipe may be cut in half if need be."

Ingredients :

3 cut up portions of alder wooden
4 acorn squash, halved and seeded
8 ounces sliced maple cured bacon
1 cup butter
1 quart hen inventory
1 quart water
salt to flavor
1 tablespoon cumin
4 cups sour cream
1 cup parsley
2 cups chopped clean cilantro
1 tablespoon paprika
1/4 teaspoon cayenne pepper

Instructions :

Prep : 30M	Cook : 10M	Ready in : 2H30M

Prepare charcoal for smoking: Light and anticipate the gray ash to cowl at the least 90 percent of the coals. Place the cut up wood at the coals and wait about 10 mins earlier than lowering the air glide to make it burn slower.
Arrange the squash halves reduce facet down on the grilling floor and near the lid. Slow smoke for 2 hours or much less in case you pick them much less smoky - as long as they're soft.
Place bacon in a skillet over medium warmth. Cook till browned and crisp; do away with and drain on paper towels.
Once the squash are smoked, scoop the flesh out of the skins with a huge spoon and switch to a meals processor. Process till smooth, including butter and half of the water. Transfer to a soup pot and stir in the chicken broth and final water. Season with cumin, parsley and paprika; simmer over low warmth for forty mins.
To serve, ladle soup into bowls and pinnacle with a dollop of sour cream, a generous amount of crumbled bacon and cilantro. Dust gently with cayenne pepper.

Notes :

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