Alder Wood Smoked Acorn Squash Soup Recipes

ROASTED ACORN SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
• Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
• Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
• Bring the mixture to a simmer and cook for 20 minutes.
• Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
• Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

ACORN SQUASH SOUP

Steps:

• Melt butter in a saucepan and sauté the onion. Add squash pulp to onion. Add broth, nutmeg and cayenne.
• Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.
• Puree with a hand blender (or in batches in a regular blender). Serve hot.

ACORN SQUASH SOUP

Steps:

• Prepare squash by leveling each end, cut each one in half, scoop out seeds and membranes from the centers.
• Place squash "bowls" on a foil lined baking sheet.
• Sprinkle the inside of each squash "bowl" with salt and pepper and 1 tablespoon of butter.
• Into each "bowl" place 1/6th of the onion, 1 piece of celery, a portion of the cheese (reserve 1/2 cup of the cheese for the final broiling) and a portion of the half and half.
• Top each squash "bowl" with a tablespoon of butter.
• Cover loosely with foil.
• Place in a 350 degree oven and bake for 1 1/2 hours, or until tender when pierced with a fork.
• Remove foil and finish cooking by topping each bowl with the remaining cheedar cheese.
• Turn oven to broil. Broil squash "bowls" until cheese has melted and they are browned on top - usually takes about 1 minute to broil.

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.

ACORN SQUASH SOUP

Steps:

• Combine all ingredients except milk, vinegar, salt and pepper in slow cooker.
• Cook on high for 3-4 hours.
• Process soup in food processor or blender until smooth, adding milk, salt and vinegar. Season to taste with salt and pepper.

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.

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.

ACORN SQUASH SOUP WITH KALE

Steps:

• In a large saucepan over medium heat, cook the bacon until crisp, stirring occasionally.
• Remove the bacon from pan with a slotted spoon and drain on paper towels.
• Add the onion to the fat left in the pan and cook until softened, 4 to 5 minutes.
• Add the kale to the onions in the pan and cook until wilted, 3 to 4 minutes.
• Add the squash puree to the pan, along with 3 cups of water (more or less water to get the consistency that you want), and bring to a boil.
• Remove from the heat as soon as soup comes to a boil and season with salt and pepper to taste.
• Garnish with drained bacon.

CURRIED DELICATA AND ACORN SQUASH SOUP

Steps:

• Split squash in half lengthwise, scrape and discard seeds and stringy membrane.
• Lightly oil baking sheet and place squash halves flesh side down, roast in 425 oven for 40- 50 minutes, depending on how much caramelization you prefer.
• Let cool, meanwhile.
• Melt butter and add olive oil in a medium sized dutch oven.
• Add onions, garlic and ginger and sautee over medium low heat for 30 minutes, or until light brown.
• Mix in flour and curry powder, continue stiring for 2 minutes.
• Add in the chicken stock, honey and nutmeg.
• Skin the cooled squash, chop and add to pot.
• Once the soup is mixed well, continue cooking over medium low heat for 35 - 45 minutes, you want the flavors to meld.
• Puree with emersion blender or food processor until smooth.
• Stir in 18%m.f. cream.
• Salt and cayenne pepper to taste.
• Combine creme fresh and cinnamon.
• To serve, top with a dolop of the cinnamon thick cream.

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.

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.