Acorn Squash Soup

The Back Story


·      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



-      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

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)


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