Acorn Squash Soup | Chef Jean-Pierre

By Chef Jean-Pierre · 90 min

Ingredients

Instructions

1. Halve the acorn squash, remove the seeds, season with salt, pepper and garlic olive oil, and roast for about 45 minutes or until tender.
2. Peel off the tough skin, scoop out the flesh and set aside.
3. In a large stockpot, cook the diced bacon until most of its fat is rendered. Add the onions to the bacon fat and caramelise for a few minutes.
4. Stir in the garlic, ginger, thyme and sage and cook briefly until aromatic.
5. Deglaze the pot with the apple cider. Add the carrots, sweet potatoes, apples, leeks, celery and roasted squash.
6. Add just enough stock to barely cover the vegetables.
7. Add the cinnamon, nutmeg, salt, pepper and ham hock if using. Simmer for 1 to 1.5 hours until all the vegetables are tender.
8. Mix the crème fraîche with the sour cream or other listed toppings until you reach the right consistency and seasoning.
9. Blend the soup smooth with an immersion blender. Stir in the heavy cream, bourbon and sherry.
10. Adjust thickness with more stock if needed. Add the corn, then serve hot.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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