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RECIPE: Chef Jeff's Sweet Potato & Acorn Squash Soup

Chef Jeff Henderson of Z Living's show Flip My Food is our go-to guy for delicious recipes "flipped" into healthier versions.

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.


  • 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