Smoked Maple and Bacon Squash Soup

January 14, 2015

This time of year grocery stores and farmer’s markets are packed full of various squash just waiting to come home and be cooked.  Butternut squash in particular is a wonderful base for cool weather soups and the addition of bacon and maple syrup only makes it better.  

bacon in squash soup


2 butternut squash halved lengthwise and seeds removed

4 tbsp. unsalted butter

4 sage leaves

1 pint heavy cream

1 14 oz can chicken stock

3 tbsp. maple syrup

2 tsp. chipotle powder

1 cup crumbled bacon

Salt to taste


Heat smoker* to approximately 350 degrees.  Place squash on the smoker cut side up, placing one tablespoon butter and one sage leaf in each cavity.  Close lid and allow to cook 1-1.5 hours until tender.

Remove squash from smoker.  Using a spoon, scoop the soft squash from the skin and place in a blender.  Blend until pureed.

Add cream, chicken stock, maple syrup and chipotle powder and blend well.  Pour mixture into a large sauce pan and add bacon and salt to taste.  Warm over medium heat stirring periodically.  Serve immediately.

* Squash can also be prepared on a grill set for indirect cooking.

(Editor’s note: A hollowed out round squash creates a memorable serving vessel.)

Clint Cantwell, Editor





Related Topics: Clint Cantwell | Editor's Picks | Holiday Menu | Menu | Recipe Marquee | Roasted Squash | Soup | Veggies

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