Acorn Squash Soup

Cut the acorn squash in half using a serrated knife.

Remove the seeds from the squash halves with a spoon.

Season the inside of the squash with salt, pepper, and garlic olive oil.

Place the seasoned squash halves face down on a baking sheet.

Bake at 350°F (176°C) for 35 to 45 minutes until super soft.

Once baked, peel the skin off the squash and set the pulp aside.

In a large stockpot, gently sauté the bacon until the fat renders.

Add the chopped onions and caramelize them in the bacon fat.

Once onions are caramelized, add chopped garlic, ginger, fresh thyme, and fresh sage. Cook until fragrant.

Deglaze the pot with sparkling apple cider, scraping the bottom.

Add the leeks, carrots, celery, sweet potatoes, and apples to the pot.

Add chili flakes, cinnamon, and nutmeg.

Add the roasted acorn squash pulp and the ham hock to the pot.

Add chicken stock, just enough to barely cover the vegetables. Season with salt.

Bring to a boil, then reduce heat and simmer for about 1 to 1.5 hours, until vegetables are very tender.

Remove the ham hock from the pot.

Using an immersion blender, puree the soup until it's smooth as silk. This may take several minutes.

Add heavy cream, bourbon, and corn. Stir to combine.

Taste the soup and adjust seasoning with salt as needed.

Ladle the hot soup into a bowl.

Garnish with dots of crème fraîche or sour cream.

Top with a fried sage leaf for an elegant presentation.