Simple Cuisine Menu Alder Wood-Smoked Acorn Squash Soup :: Good Recipes

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Alder Wood-Smoked Acorn Squash Soup

"This is a completely Pacific NW-American soup that when made, tastes better after a few days in the fridge. Make lots due to the fact the smoking time is an hour to two. This recipe can be cut in half of if need be."

Ingredients :

3 cut up pieces of alder wooden
4 acorn squash, halved and seeded
8 oz sliced maple cured bacon
1 cup butter
1 quart fowl stock
1 quart water
salt to taste
1 tablespoon cumin
four cups bitter cream
1 cup parsley
2 cups chopped clean cilantro
1 tablespoon paprika
1/4 teaspoon cayenne pepper

Instructions :

Prep : 30M	Cook : 10M	Ready in : 2H30M

Prepare charcoal for smoking: Light and await the gray ash to cover at the least ninety percentage of the coals. Place the cut up wood at the coals and wait about 10 mins earlier than decreasing the air glide to make it burn slower.
Arrange the squash halves reduce aspect down at the grilling floor and close the lid. Slow smoke for two hours or much less in case you prefer them much less smoky - so long as they're soft.
Place bacon in a skillet over medium warmth. Cook until browned and crisp; put off and drain on paper towels.
Once the squash are smoked, scoop the flesh out of the skins with a big spoon and transfer to a meals processor. Process until easy, adding butter and 1/2 of the water. Transfer to a soup pot and stir within the chook broth and closing water. Season with cumin, parsley and paprika; simmer over low warmth for forty mins.
To serve, ladle soup into bowls and pinnacle with a dollop of bitter cream, a beneficiant amount of crumbled bacon and cilantro. Dust lightly with cayenne pepper.

Notes :

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