Prep 20 mins
Cook 1 hr 30 mins
Yet another smoked recipe from me. When I got my new barbecue, I started smoking everything. I find that just because it's a vegetable, it doesn't mean you can't smoke it. The smoke in this is subtle which gives it great depth. Most of my blender soups follow a formula, roasted veg, mirepoix, herbs/spices and stock. Pretty simple when you think about it but the end result is always great. I like to serve this one with garlic bread wedges and shaved parmesan.
- 3 acorn squash, quartered and seeds removed (or a combination of squashes)
- 1 small onion, diced
- 1 celery rib, diced
- 1⁄2 orange bell pepper (this is to keep the colour consistent, diced)
- 1 head garlic, top cut off and drizzled with olive oil
- 1 tart apple, peeled, cored and quartered
- 3 tablespoons olive oil
- 4 cups chicken stock (preferably homemade or at least sodium reduced)
- salt and pepper
- Smoke the squash and garlic (I used applewood for this) for approximately 45 minutes or until the squash is soft. Remove and allow to cool a little so they are easier to handle.
- Heat the oil in your soup pot and sweat off your onions, celery and pepper for about 7-8 minutes.
- Meanwhile, remove the outer skin of the squash and cube.
- Take your head of garlic and squeeze out all cloves into the pot. Using your soup spoon, mix well and crush the cloves with the back of your spoon. Saute for a couple of minutes.
- And your squash, apple and stock. Bring to a boil and reduce to simmer for 30 minutes.
- Using your immersion blender, blend the soup until it is completely blended, add salt and pepper to taste.
- If you do not have an immersion blender, carefully transfer your soup to a regular blender or food processor and blend in two batches. Be careful as this will be hot.