Acorn Squash Soup



-      In a pot, add chicken stock, acorn squash, sweet potato, red pear and herb bundle, and bring to a simmer

-      In a skillet, melt olive oil-butter blend

-      Add bacon and onion to skillet

-      Add garlic to skillet

-      Add cooked acorn squash, pear and potato to skillet, along with half of the cooking liquid

-      Using a hand blender, emulsify the ingredients

-      Stir in almond milk

-      Stir in maple syrup

-      Add a pinch of cinnamon and nutmeg and serve

  • 4 cups chicken stock
  • 2 cups acorn squash, seeded, cubed, and blanched
  • 1 cup almond milk
  • 3 garlic cloves, minced
  • 2 red pears
  • 2 strips of bacon, diced
  • 1 white onion, chopped
  • 1 sweet potato, peeled, cubed and blanched
  • 1 bundle of sage, thyme and cinnamon and onion
  • 2 tablespoons olive oil-butter blend
  • 1 tablespoon maple syrup
  • Dash cinnamon
  • Dash nutmeg

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