Hello There Friends! This Acorn Squash soup is perfect for Thanksgiving or any cozy winter evening. With nutty and buttery squash, hints of apple, spices, and a creamy texture, this soup embodies comfort and elegance. Make it ahead of time and freeze it for an easy holiday treat. Let me know what you think in the comments below!
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Acorn Squash Soup
Chef Jean-Pierre
Recipe organized by AI
Cooking Time 150Min
🥕 Ingredients
Fried Sage Leaffor garnish
Crème fraîchefor garnish
Corn1Cup
Bourbon0.5Cup
Heavy Cream1Cup
Chicken Stock4Qts
Smoked Ham Hock1count
Nutmeg1Tsp
Cinnamon0.5Tsp
Red Chili Flakes1Tsp
Fuji Apples3count
Sweet Potatoes2count
Celery Hearts2count
Carrots5count
Leeks4count
Sparkling Apple Cider25.4Oz
Fresh Sage2Tbsp
Fresh Thyme2Tbsp
Ginger1inch piece
Garlic Cloves14count
Large Spanish Onions2count
Bacon0.75Lb
Garlic Olive Oil0.25Cup
Pepperto taste
Saltto taste
Acorn Squash6Lbs
Add All to Shopping List
✍️ Notes
Notes are saved automatically
🍳 Steps
1. Roast the Acorn Squash
Cut the acorn squash in half using a serrated knife.
Acorn Squash 6Lbs
Remove the seeds from the squash halves with a spoon.
Season the inside of the squash with salt, pepper, and garlic olive oil.
Salt to taste
Pepper to taste
Garlic Olive Oil 0.25Cup
Place the seasoned squash halves face down on a baking sheet.
Bake at 350°F (176°C) for 35 to 45 minutes until super soft.
Once baked, peel the skin off the squash and set the pulp aside.
2. Prepare the Soup Base
In a large stockpot, gently sauté the bacon until the fat renders.
Bacon 0.75Lb
Add the chopped onions and caramelize them in the bacon fat.
Large Spanish Onions 2count
Once onions are caramelized, add chopped garlic, ginger, fresh thyme, and fresh sage. Cook until fragrant.
Garlic Cloves 14count
Ginger 1inch piece
Fresh Thyme 2Tbsp
Fresh Sage 2Tbsp
Deglaze the pot with sparkling apple cider, scraping the bottom.
Sparkling Apple Cider 25.4Oz
Add the leeks, carrots, celery, sweet potatoes, and apples to the pot.
Leeks 4count
Carrots 5count
Celery Hearts 2count
Sweet Potatoes 2count
Fuji Apples 3count
Add chili flakes, cinnamon, and nutmeg.
Red Chili Flakes 1Tsp
Cinnamon 0.5Tsp
Nutmeg 1Tsp
Add the roasted acorn squash pulp and the ham hock to the pot.
Smoked Ham Hock 1count
Add chicken stock, just enough to barely cover the vegetables. Season with salt.
Chicken Stock 4Qts
Salt to taste
Bring to a boil, then reduce heat and simmer for about 1 to 1.5 hours, until vegetables are very tender.
3. Blend and Finish the Soup
Remove the ham hock from the pot.
Using an immersion blender, puree the soup until it's smooth as silk. This may take several minutes.
Add heavy cream, bourbon, and corn. Stir to combine.
Heavy Cream 1Cup
Bourbon 0.5Cup
Corn 1Cup
Taste the soup and adjust seasoning with salt as needed.
Salt to taste
4. Garnish and Serve
Ladle the hot soup into a bowl.
Garnish with dots of crème fraîche or sour cream.
Crème fraîche for garnish
Top with a fried sage leaf for an elegant presentation.