Alder Wood-Smoked Acorn Squash Soup

Alder Wood-Smoked Acorn Squash Soup

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The Kilted Hare 0

"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."
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2 h 30 m servings 557 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 48.7 g
  • 75%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 698 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. 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.
  3. Place bacon in a skillet over medium heat. Cook until browned and crisp; remove and drain on paper towels.
  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. 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.



This soup was amazing. Everyone in the house had second and thirds. I wouldn't tell my son what was in it until his third bowl. He doesn't do veggies. I shortened this process considerabley by ...

Delicious! I didnt make it exactly as the recipe called for but it turned out amazing anyway- I didnt smoke the squash-I baked it in the oven until it was soft and scooped it out after. I used t...

This is a great addition to Thanksgiving. If you have a smoker the acorn squash can be cooked for a few hours at the same time as the turkey, which gives it exceptional flavor. A keeper for sure!

I sauteed onion and garlic with a bit of the bacon fat and omitted the butter, the squash to be rich enough. After soup was done, I was under impressed. So, I chopped and sauteed two jalapenos...

WOW !!! This was fantastic. I am a member of a local club and in the fall we have "Soup Saturdays" so I made a large pot. The flavor was awesome. I highly recomend the garnish as it gives a subt...

I made it today. As I harvested it from my garden fresh Acorn. I backed it in a 375 degree oven in shallow baking dish, with water in it. Wrapped it in alumni foil. Mean time,chopped onion, garl...

This was really good! I only used one squash, but didn't scrimp on the bacon, using 4 slices (Applewood Smoked) I also added some onion powder, and was also generous with the fresh parsley. I'll...

Wow for the recipe to get me going on using different spices with squash. I did substitute Liquid Smoke rather than smoke on grill and used peanut squash instead. I left out the butter completel...

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