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Acorn Squash Soup with Sage and Beef Bacon
Recipe

15 INGREDIENTS • 14 STEPS • 2HRS

Acorn Squash Soup with Sage and Beef Bacon

3.5
2 ratings
Acorn squash is great because they’re a bit mellower than some of the other varieties and are extremely easy to cook with, especially in a creamy, rich and hearty soup.
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Primal Gourmet
When I’m not working on my PhD in Art History, I’m cooking, making videos, photographing and eating (usually in that order!)
http://cookprimalgourmet.com/
Acorn squash is great because they’re a bit mellower than some of the other varieties and are extremely easy to cook with, especially in a creamy, rich and hearty soup.
2HRS
Total Time
$1.82
Cost Per Serving
Ingredients
Servings
4
US / Metric
Acorn Squash
2
Acorn Squash
or Yellow or Green Variety
Celery
1 stalk
Celery, diced
Carrot
1
Medium Carrot, diced
Onion
1
Medium Onion, diced
Garlic
4 cloves
Garlic, minced
Beef Bacon
3 slices
Beef Bacon, cut
or Pork Bacon
Chicken Stock
4 cups
Chicken Stock
Ghee
2 Tbsp
Ground Cinnamon
2 pinches
Ground Cinnamon
Sage Leaves
4
Sage Leaves, finely chopped
Salt
to taste
Toasted Pumpkin Seed Oil
to taste
Toasted Pumpkin Seed Oil
Nutrition Per Serving
VIEW ALL
Calories
274
Fat
13.6 g
Protein
9.5 g
Carbs
29.3 g
Add to plan
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Acorn Squash Soup with Sage and Beef Bacon
Save
author_avatar
Primal Gourmet
When I’m not working on my PhD in Art History, I’m cooking, making videos, photographing and eating (usually in that order!)
http://cookprimalgourmet.com/
Cooking InstructionsHide images
step 1
Preheat oven to 375 degrees F (190 degrees C).
step 2
Cut the Acorn Squash (2) in half, lengthwise, and remove seeds with a spoon.
step 3
Lay the squash on a baking sheet, flesh side up, and season each half with a pinch of Salt (to taste), Ground Black Pepper (to taste), and Ground Cinnamon (2 pinches). Spoon in ½ tsp of Ghee (2 Tbsp) in each squash.
step 4
Bake for 45 – 60 minutes, or until fork tender.
step 5
When the squash is fork tender, remove from the oven and let cool at room temperature for 10-15 minutes. Once cooled, and able to be handled, scoop out all of the inner flesh with a large spoon or melon baller and give it a rough chop. Discard the skin and set the flesh aside for the moment.
step 5 When the squash is fork tender, remove from the oven and let cool at room temperature for 10-15 minutes. Once cooled, and able to be handled, scoop out all of the inner flesh with a large spoon or melon baller and give it a rough chop. Discard the skin and set the flesh aside for the moment.
step 6
Heat a large dutch oven or a large heavy-bottomed pot over medium-high heat. Add the Beef Bacon (3 slices) to the pot and cook until crisp. Remove from pot and transfer onto a paper towel for the time being.
step 7
Lower the heat to medium. Depending on your bacon, you may need to remove all but three tablespoons of the liquid fat that has rendered into the pot.
step 8
Add in the Celery (1 stalk), Carrot (1), Onion (1), and Garlic (4 cloves), and cook until vegetables have softened. Season with a pinch of Salt (to taste) and Ground Black Pepper (to taste).
step 9
Once the carrots have softened and the onions are translucent, sprinkle in Hot Smoked Paprika (1 tsp). Stir to coat the vegetables and to release the spice's essential oils. Cook for no longer than one minute.
step 10
Add the Chicken Stock (4 cups) and squash flesh. Bring everything to a boil and then lower the heat to a gentle simmer for fifteen minutes.
step 11
Working in batches, so as not to overflow, transfer everything to a food processor or blender and puree until the soup is creamy and smooth. Once the desired consistency is reached, return the puréed soup to the pot.
step 11 Working in batches, so as not to overflow, transfer everything to a food processor or blender and puree until the soup is creamy and smooth. Once the desired consistency is reached, return the puréed soup to the pot.
step 12
Add in the Maple Syrup (2 Tbsp) and simmer over low heat. Be sure to taste for seasoning at this point, adding Salt (to taste) and Ground Black Pepper (to taste).
step 13
Ladle the soup into individual serving bowls, garnish with the crisped bacon, some Sage Leaves (4), and a small drizzle of Toasted Pumpkin Seed Oil (to taste).
step 14
Serve and enjoy!
step 14 Serve and enjoy!
Tags
view more tags
American
Comfort Food
Lunch
Christmas
Date Night
Shellfish-Free
Fall
Soup
Winter
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