Best 5 Alder Wood Smoked Acorn Squash Soup Recipes
Indulge in the symphony of flavors presented by alder wood smoked acorn squash soup, a culinary masterpiece that harmonizes the earthy sweetness of acorn squash with the aromatic nuances of alder wood smoke. This savory symphony of flavors, textures, and aromas is sure to transport your taste buds to a realm of pure bliss. But this article doesn't stop at just one tantalizing recipe; it offers a diverse collection of delectable acorn squash soup variations, each with its own unique flair. From the classic butternut squash soup, elevated with the smoky essence of alder wood, to the creamy delicata squash soup, boasting a hint of sweetness, and the roasted kabocha squash soup, exuding a nutty richness, this article caters to every palate. So, embark on a culinary adventure and discover the myriad ways to savor the delightful flavors of acorn squash soup, all while immersing yourself in the art of wood-fired cooking.
Here are our top 5 tried and tested recipes!
ALDER WOOD-SMOKED ACORN SQUASH SOUP
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 to two. This recipe can be cut in half if need be.
Provided by The Kilted Hare
Categories Squash Soup
Time 2h30m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 556.6 calories, Carbohydrate 26.7 g, Cholesterol 105 mg, Fat 48.7 g, Fiber 3.8 g, Protein 8.2 g, SaturatedFat 27.2 g, Sodium 659 mg, Sugar 5 g
ROASTED ACORN SQUASH SOUP
Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.
Provided by FutureChefShay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 21 g, Cholesterol 21.3 mg, Fat 7.5 g, Fiber 5.8 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 125.3 mg, Sugar 2.2 g
ALDER WOOD-SMOKED ACORN SQUASH SOUP
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 to two. This recipe can be cut in half if need be.
Provided by The Kilted Hare
Categories Squash Soup
Time 2h30m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 556.6 calories, Carbohydrate 26.7 g, Cholesterol 105 mg, Fat 48.7 g, Fiber 3.8 g, Protein 8.2 g, SaturatedFat 27.2 g, Sodium 659 mg, Sugar 5 g
ALDER WOOD-SMOKED ACORN SQUASH SOUP
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 to two. This recipe can be cut in half if need be.
Provided by The Kilted Hare
Categories Squash Soup
Time 2h30m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 556.6 calories, Carbohydrate 26.7 g, Cholesterol 105 mg, Fat 48.7 g, Fiber 3.8 g, Protein 8.2 g, SaturatedFat 27.2 g, Sodium 659 mg, Sugar 5 g
ALDER WOOD-SMOKED ACORN SQUASH SOUP
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 to two. This recipe can be cut in half if need be.
Provided by The Kilted Hare
Categories Squash Soup
Time 2h30m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 556.6 calories, Carbohydrate 26.7 g, Cholesterol 105 mg, Fat 48.7 g, Fiber 3.8 g, Protein 8.2 g, SaturatedFat 27.2 g, Sodium 659 mg, Sugar 5 g
Tips:
- Choose the right squash: Acorn squash is the best choice for this recipe, as it has a sweet and nutty flavor that pairs well with the smokiness of the alder wood.
- Smoke the squash properly: Smoking the squash before roasting it adds a wonderful depth of flavor. You can do this in a smoker or on a grill.
- Roast the squash until tender: Roasting the squash until it is tender will help to bring out its sweetness and smokiness.
- Use a flavorful broth: The broth you use to make the soup will have a big impact on the final flavor. Use a broth that is flavorful and complements the squash, such as chicken broth, vegetable broth, or even apple cider.
- Season the soup to taste: Once you have made the soup, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or spices, such as nutmeg or cinnamon.
Conclusion:
Alder wood smoked acorn squash soup is a delicious and flavorful soup that is perfect for a fall or winter meal. The smokiness of the alder wood pairs perfectly with the sweetness of the squash, and the creamy texture of the soup is sure to please everyone at the table. So next time you're looking for a new soup recipe to try, give this one a try. You won't be disappointed!
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