Roasted acorn squash combined with apples, sausage, and sage makes for the coziest and delicious soup! All the flavors of stuffed acorn squash in a bowl is so perfect for fall.
It is officially my absolute FAVORITE time of year! Currently sitting by my fire with a cozy blanket, and a homemade latte. As I’m staring at the computer screen and these photos of Stuffed Acorn Squash Soup, my mouth is watering remembering last week when this was dinner.
My first bite, and I immediately thought, “this is fall perfection in a bowl!”
I am pretty sure if this was the only meal I ate all season, I would still look forward to it. That good you guys!
So let’s talk a bit about acorn squash. It’s not one that cook with often, I mostly prefer butternut, but in an effort to mix things up a bit, I chose a few of these at our local pumpkin patch.
I had almost forgotten how much I love the nutty and slightly sweet profile of an acorn squash! After enjoying some roasted squash one night with salt and pepper, I knew a blended soup would be in order.
I started off by roasting a few acorn squashes (this takes a long time, 1 hour to be exact, but so worth it!). I decided to blend up my acorn squash with a combination of sautéed onions, apples, garlic, and chicken broth to create a creamy bowl of goodness.
While this soup was fantastic at that point, realizing this was going to be dinner for my family, I added some sausage for protein. I am married to a man who loves soup, but needs animal protein to be full from a dinner of soup.
The topping of pecans, sausage, and fresh sage only elevate this soup to super star level.
Now only can we enjoy this on a cold fall/winter night, but it’s perfect to serve to guests or during the holidays.
Stuffed Acorn Squash Soup
- 2 acorn squash
- 3 tbsp avocado oil or olive oil, divided
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 cooking apples*, peeled, cored, and diced
- 3 tbsp fresh sage, divided
- 2 tbsp fresh thyme, divided
- 2 tsp sea salt + more to taste
- 3 cups chicken broth
- 1 lb mild Italian sausage**
- 1/3 cup chopped pecans
Preheat the oven to 375 degrees. Slice the acorn squash in half, scoop out the seeds, and chop off a bit of the bottom so the squash can sit upright. Brush the inside of each half of squash with 1 tbsp of the oil. Sprinkle with some sea salt.. Place the squash on a baking sheet and place in the oven. Cook for approximately 1 hour, or until the acorn squash begins to caramelize.
Meanwhile, heat a pot or deep skillet over medium heat. Once hot, add the remaining oil then the onion. Cook for 4-5 minutes, until onion becomes translucent. Now add in garlic and apples. Continue to cook until the apples begin to soften, about another 5-7 minutes, then top the mixture with chicken broth.
Increase temperature to high, and once mixture begins to bubble, remove from heat.
Once acorn squash is ready, scoop out the flesh and add to the onion/apple mixture. Now add salt, 1 tbsp fresh sage, and 1 tbsp thyme.
Using an immersion blender or blender, blend until smooth.
Heat a separate pan to medium heat and cook ground sausage until no longer pink. Drain any fat, add to soup.
Serve hot, and top with pecans, and remaining fresh herbs. Salt and pepper to taste.
*I used honey crisp, which are great cooking apples. Fuji is also a good option, but a little sweeter.
**You can use turkey, pork, or chicken sausage. I used chicken sausage in this recipe.