Acorn Squash, Apple, Onion and Bacon Soup – In Jack’s Kitchen Episode 1

This stuff is super easy to make, really.  And it tastes so good.  I really tend to enjoy it mostly in fall and winter but a recent cold snap took us into the mid 30s, so I broke out the booze, the squash and bacon.  Here are the results.


  • 1 acorn squash
  • 1 big ass yellow onion (don’t use white or red, it will SUCK trust me)
  • 3-4 garlic cloves
  • 6 cups of water
  • 6 tsp (not TBS) of Better than Bouillon Chicken Base
    • Instead of water and BtB you can use 6 cups of chicken stock
  • About 1 lb of thick cut bacon
  • Two pinches of saffron
  • Thyme, Rosemary, Salt, Pepper to Taste

For procedure watch the dang video, seriously I worked hard on it.  Yea I know it isn’t perfect, but if you keep watching we will keep working on making them better.

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4 Comments on “Acorn Squash, Apple, Onion and Bacon Soup – In Jack’s Kitchen Episode 1”

    1. An immersion blender is on my list of tools yet to acquire. Once I find an island for the outdoor kitchen and hence more storage space, it is the next thing I plan to get. They are way less clean up.

  1. When you first talked about this on your podcast, my husband carried on. So I listened, wrote down the “recipe” 😉 as you explained it, and then make it. Pretty good stuff, like you said! But in the first edition you added hazelnuts, and there is no mention of them in this one. What gives?

    1. We did that first go, I also did it with chestnuts. In the end this final version was the one we liked best. We also added the saffron. Try it this way, I bet you will like it better too. FWIW the chestnut version seemed better than the hazelnut one but again this one seems to be the home run.

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