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    You are in: Home / Recipes / Alder Wood-Smoked Acorn Squash Soup Recipe
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    Alder Wood-Smoked Acorn Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    30 mins

    2 hrs 40 mins

    ElizabethKnicely's Note:

    This is a very Pacific NW-American soup that once made, tastes better after a few days in the fridge. Make a lot because the smoking time is an hour or two. This recipe can be cut in half if need be.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Place bacon in a skillet over medium heat. Cook until brown and crisp; remove and drain on paper towels.
    4. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Alder Wood-Smoked Acorn Squash Soup

    Serving Size: 1 (511 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 554.9
     
    Calories from Fat 435
    78%
    Total Fat 48.4 g
    74%
    Saturated Fat 26.0 g
    130%
    Cholesterol 114.9 mg
    38%
    Sodium 576.1 mg
    24%
    Total Carbohydrate 25.3 g
    8%
    Dietary Fiber 3.1 g
    12%
    Sugars 4.9 g
    19%
    Protein 8.9 g
    17%

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