Alder Wood-smoked Acorn Squash Soup

Total Time: 3 hrs 10 mins Preparation Time: 30 mins Cook Time: 2 hrs 40 mins

Ingredients

• Servings: 10
• 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

Recipe

• 1 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.
• 2 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.
• 3 place bacon in a skillet over medium heat. cook until brown and crisp; remove and drain on paper towels.
• 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 soup pot and stir in the chicken broth and remaining water. season with cumin, parsley and paprika; simmer over low heat for 40 minutes.
• 5 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.