Melissa's Acorn Squash Soup
By Chef Chris Faulkner


3 Acorn Squash cut in half and seeded 
3 tablespoons Olive Oil 
1 tablespoon Minced Garlic 
1 Organic Yellow Onion diced 
2 cups Chicken Stock 
1 Bay Leaves 
2 pints Heavy Cream 
1 teaspoon Salt 
1/2 teaspoon Black Pepper 


Preheat oven to 350°F 

Roast squash for 30 minutes or until cooked. 

When slightly cool, scoop out flesh and set aside. 

Sauté diced onion and garlic then season with salt & pepper. 

Blend squash and onions in the food processor until smooth. 

Add puréed squash and chicken stock to a large soup pot. 

Bring to a boil then simmer with bay leaf and 5 spice. 

Once complete whisk in heavy cream and bring to a gentle boil, season and serve.