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Ingredients

• 1-2 handfuls of barbecue wood chips
• 4 acorn squash, halved and seeded
• 225g (8oz) streaky bacon
• 250g (9oz) butter
• 1 litre (1¾ pints) chicken stock
• 1 litre (1¾ pints) water
• salt to taste
• 1 tablespoon cumin
• 900g (2lbs) soured cream
• 65g (2½ oz) parsley
• 90g (3½ oz) chopped fresh coriander
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper

Description

This Delcious Soup Flavoured With Smoked Acorn Squash And Bacon Tastes Better After A Few Days In The Fridge. I Always Make A Lot Because The Smoking Time Is An Hour To Two, But This Recipe Can Also Be Cut In Half If You'd Like.

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