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Smoked Butternut Squash Soup


4 lbs. butternut squash
3 strips bacon
1 onion, diced
2 Granny Smith apples, diced
1 c. apple juice
1/8 c. white wine vinegar
1-1/2 qts. chicken stock
1 c. heavy cream
8 springs fresh thyme
1 cinnamon stick


Smoke butternut squash in Cookshack smoker at 300°F for about 1/2 an hour to 45 minutes until soft and tender. Remove from smoker and mash pulp.
Dice and sauté bacon, add apples and onions. Sauté until translucent. Add apple juice and white vinegar and reduce until almost dry. Add chicken stock, squash pulp, and cinnamon. Simmer for 20 minutes. Add heavy cream and strain through a fine sieve. Add thyme and steep for 30 minutes. Strain again and serve.
Yield: 4 to 6 servings