Prep 30 mins
Cook 2 hrs 40 mins
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.
- 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
- 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.
- 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.
- Place bacon in a skillet over medium heat. Cook until brown 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.