Acorn Squash Soup

Steps

1. 1
   Cut acorn squashes in half and remove the seeds. Rub the squash halves with salt, pepper, and olive oil, then place them cut-side down on a baking sheet. Roast in a 350°F oven for 35-45 minutes until very soft.
2. 2
   Once the squash has cooled slightly, gently scoop the flesh from the skin using a spoon.
3. 3
   In a large pot over medium heat, cook the bacon until the fat renders and the lean parts are just beginning to brown.
4. 4
   Add the chopped onions to the pot and scrape the bottom to release any stuck bits. Allow the onions to caramelize slowly while stirring occasionally.
5. 5
   Once the onions are caramelized, add the chopped garlic. When fragrant, immediately deglaze the pot with apple cider to prevent the garlic from burning.
6. 6
   Add the leeks, celery hearts, carrots, sweet potatoes, apples, ginger, fresh thyme, fresh sage, cinnamon, red chili flakes, and ham bone if using.
7. 7
   Pour in the chicken or vegetable stock just enough to barely cover the vegetables. Add the freshly grated nutmeg.
8. 8
   Bring the soup to a boil, then reduce heat to low. Maintain a gentle simmer for 1 to 1.5 hours until all vegetables are very tender, particularly the carrots.
9. 9
   Using an immersion blender or food processor, blend the entire soup until perfectly smooth and silky.
10. 10
    Add additional stock as needed to reach the desired consistency—thick yet pourable.
11. 11
    Stir in the heavy cream, bourbon whiskey, and sherry if desired. Taste and adjust seasoning with salt as needed.
12. 12
    Add fresh or frozen corn and continue heating gently for 2-3 minutes.
13. 13
    Ladle the soup into bowls. Mix sour cream with a pinch of salt and pepper in a squeeze bottle. Drizzle the sour cream mixture decoratively over the soup and garnish with a fried sage leaf.
14. 14
    Serve immediately. Store any leftover soup in 32-ounce freezer containers for up to several months.