RECIPE: Chef Jeff's Sweet Potato & Acorn Squash Soup
And with sweet potatoes and squash now in season, we whipped up Chef Jeff's Sweet Potato Acorn Squash Soup for a tasting. We loved it! Acorn squash has a uniquely sweet, nutty, almost peppery flavor that is perfect for a fall meal. The carotenes in winter squash play a crucial role in helping your body produce vitamin A.
Chef Jeff pairs this healthy ingredient with sweet potato, which is also an excellent source of carotenes, as well as Vitamins C and B6. In addition, sweet potatoes contain unique root storage proteins, which have unique antioxidant properties that are great for your health.
Ingredients
- 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
Method
- 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