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RECIPE
14 INGREDIENTS14 STEPS2HR

Acorn Squash Soup with Sage and Beef Bacon

4.0
1 Ratings
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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!)
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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.

2HR

Total Time
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!)
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2
Acorn Squash
or Yellow or Green Variety
1 stalk
Celery , diced
1
Medium  Carrot , diced
1
Medium  Onion , diced
4 cloves
Garlic , minced
3 slices
Beef Bacon , cut
or Pork Bacon
4 cups
Chicken Stock
2 Tbsp
Ghee
2 Tbsp
2 pinches
Ground Cinnamon
4
Sage Leaves , finely chopped
to taste
Salt and Pepper
to taste
Toasted Pumpkin Seed Oil
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Nutrition Per Serving
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CALORIES
219
FAT
10.6 g
PROTEIN
9.6 g
CARBS
22.5 g

Directions

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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 and Pepper (to taste) and Ground Cinnamon (2 pinch). Spoon in ½ tsp of Ghee (2 tablespoon) 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 6
Heat a large dutch oven or a large heavy-bottomed pot over medium-high heat. Add the Beef Bacon (3 slice) 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 clove), and cook until vegetables have softened. Season with a pinch of Salt and Pepper (to taste).
Step 9
Once the carrots have softened and the onions are translucent, sprinkle in Hot Smoked Paprika (1 teaspoon). 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 (1 liter) 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 12
Add in the Maple Syrup (2 tablespoon) and simmer over low heat. Be sure to taste for seasoning at this point, adding Salt and 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!

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Nutrition Per Serving
Calories
219
% Daily Value*
Fat
10.6 g
14%
Saturated Fat
5.3 g
26%
Trans Fat
0.0 g
--
Cholesterol
33.2 mg
11%
Carbohydrates
22.5 g
8%
Fiber
2.5 g
9%
Sugars
9.1 g
--
Protein
9.6 g
19%
Sodium
179.2 mg
8%
Vitamin D
--
--
Calcium
84.4 mg
6%
Iron
0.8 mg
4%
Potassium
408.2 mg
9%
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