Soups & Stewschefjeanpierre5.0
Amazing Acorn Squash Soup Recipe
Acorn Squash Bisque 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.
👥 8 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- blender
📝 Preparation Steps
1
Prepare the Squash:
2
Cut the Acorn Squash in half and remove seeds. Season with salt, pepper, and garlic olive oil.
Garlic Olive OilGarlic, minced14 cloves
3
Roast for about ⏱️ 45 minutes or until tender. Remove the tough skin scoop out the flesh and set aside.
4
Prepare the Soup:
5
In a large stock pot, cook the diced bacon until most of its fat is rendered. Add the onions to the bacon fat and caramelize for a few minutes.
large Onions, diced2
6
Stir in garlic, ginger, thyme, and sage. Cook briefly to release their aroma.
Garlic Olive OilGarlic, minced14 clovesFresh Thyme, chopped2 teaspoonsFresh Sage, chopped2 teaspoons
7
Deglaze the pot with apple cider. Add the carrots, sweet potatoes, apples, leeks, and celery and the roasted squash.
Carrots, chopped5 cupsLeeks (white and light green parts only), chopped4
8
Cover the vegetables with the stock (just enough to barely cover them)
9
Add cinnamon, nutmeg, salt, pepper, and ham hock (if using). Simmer for 1 –1.⏱️ 5 hours until all vegetables are tender.
Ham Hock (optional)1
10
Prepare the Crème Fraiche Topping:
11
Mix all ingredients to achieve the right consistency and seasoning!
12
Finish the Soup:
13
Use an immersion blender to blend the soup until smooth. Stir in the heavy cream, bourbon, and sherry.
Sherry (optional)1 tablespoon
14
Adjust the thickness with more stock if needed. Add the corn and serve hot with a garnish of crème fraiche, and fried sage leaves for an elegant finish.
Fresh Sage, chopped2 teaspoons
Nutrition Facts
calories
814.17 kcal
fat Content
39.88 g
serving Size
1 serving
fiber Content
12.97 g
sugar Content
25.36 g
sodium Content
806.33 mg
protein Content
25.81 g
trans Fat Content
0.06 g
cholesterol Content
100.89 mg
carbohydrate Content
93.86 g
saturated Fat Content
16.6 g
unsaturated Fat Content
19.49 g
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