Make it: Model Chrissy Teigen’s favourite homemade dishes

Check out the model and yummy mummy’s collection of comfort food recipes.


If you think supermodels maintain their waif-like figure by not eating, then you obviously haven’t met Chrissy Teigen. The voluptuous model-turned-food blogger-turned-cookbook author is proving to the world just how much she loves cooking and eating with the release of her recipe book, Cravings: Recipes for All the Food You Want to Eat.

And we’re not just talking salads and soups here. In her book, Chrissy, 31 ― mum to Luna, 1 ― shares amazing recipes you won’t be able to resist, many of which are inspired by her own clan. From hubby John Legend’s famous fried chicken and her dad’s fried fish burger, to her mum’s Thai classics, this book has it all.

The scrummy mummy also adds a tantalising twist to kid-friendly fare, such as mac and cheese with cheesy garlic bread crumbs, sour cream and broccoli baked potato cakes and crispy onion rings.

Salty, spicy, saucy and fun, these dishes are sure to be a hit with everyone all year round. Here are three of our favourites!


Butternut Squash Soup with Prosciutto Crisps

Serves 6
Prep time: 25 minutes
Total time: 1 hour 30 minute

Chrissy says: “While most butternut squash soups are a little too sweet for my liking, this one is all caramelised goodness. Crisping the sage and prosciutto takes every spoonful to the next level — I love to hide half of it on the bottom of each bowl!”


2 small or 1 large butternut squash (about 1.6kg), peeled, seeded and cut into 1-inch cubes

5 tbsps extra virgin olive oil, plus more for frying the sage

1 tbsp kosher salt

1 tsp freshly ground black pepper

4 cups low-sodium chicken broth

16 sage leaves

1 medium onion, chopped

1 tbsp minced garlic (about 2 cloves)

¾ cup heavy cream, plus a little more for serving

6 prosciutto crisps (follow recipe below)


1.      In a large bowl, toss together the squash, 1 tablespoon of the oil, salt, and pepper.

2.      In the biggest soup pot you have, heat 2 tablespoons of the oil over medium-high heat. Add half the squash, spread it out in one layer and let it sit until the underside gets nice and dark brown, 6 to 7 minutes.

3.      Using a metal spatula, lift the squash, scraping the bottom of the pot as much as possible, and try to flip the squash, but don’t worry if you don’t flip all of it. Continue to cook the squash until the underside is browned, 5 to 6 minutes.

4.      Add just enough of the broth to dissolve the sticky bits in the pot and dump it all into a big bowl. Rinse and wipe the pot out and repeat the cooking with the remaining squash and 2 tablespoons oil, only leave this batch in the pot when it’s done.

5.      Finely chop 4 sage leaves and add to the pot. Add the onion and garlic and cook, scraping the bottom of the pan to loosen those yummy browned bits, until the onions are soft and lightly golden, about 9 minutes.

6.      Add the previous batch of squash and the remaining broth and bring to a boil. Reduce the heat and simmer until the squash is tender and starting to fall apart, about 25 minutes.

7.      While the soup is simmering, in a small saucepan, heat about ½ inch of olive oil over medium heat until shimmering-hot. Working in batches, add the sage to the hot oil and watch them crisp up. This will only take 10 to 15 seconds.

8.      You’ll know they’re ready when they stop sizzling but are still a pretty, green, “sagey” colour. As each batch is done, remove and drain on paper towels.

9.      Transfer the soup to a blender and blend until almost smooth; a few chunks are okay. Do this in batches if necessary ― use a towel to protect your hand from hot splashes. Return the soup to the pot, add the cream, and simmer until warmed through, about 5 minutes.

10.  Divide the soup into six bowls, swirl a spoonful of cream into each one, then top each bowl with the prosciutto crisps and two crispy sage leaves.

Prosciutto Crisps

1.      Have as many pieces of thin-sliced prosciutto as you want.

2.      Preheat the oven to 200 deg C. Line a baking sheet with parchment paper.

3.      Arrange the prosciutto in a single layer on the baking sheet. Bake for about 11 to 13 minutes, until wrinkled and slightly shrunken. It will crisp as it cools.