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Roasted acorn squash combined with apples, sausage, and sage makes the coziest and most delicious soup! This cozy fall recipe captures all the flavors of stuffed acorn squash in a bowl. Perfect for chilly evenings and holiday gatherings.
It is officially my favorite time of year! Sitting by the fire with a cozy blanket and a homemade latte, I can’t help but smile at the thought of this Stuffed Acorn Squash Soup. One bite and you’ll feel fall perfection in every spoonful!!! Cooler weather means it’s time to cozy up with my favorite soup recipes and this one is at the top of the list.
Why You’ll Love This Soup
- Comfort in a bowl: Creamy, savory, and lightly sweet all at once
- Fall flavors: Roasted acorn squash, apples, sausage, and fresh sage
- Family-friendly: Hearty enough to satisfy everyone, even those who need extra protein
- Perfect for entertaining: Looks stunning in a serving bowl and is ideal for holiday meals
Helpful Tips to Make This Soup
- Roast the squash first: Roasting brings out the natural sweetness. It takes about 1 hour but is well worth it!
- Balance sweetness and savory: Pick apples that aren’t overly sweet so they complement the squash.
- Protein option: Add sausage or turkey sausage to make it a full meal.
- Blend to creamy perfection: Use an immersion blender or countertop blender for a smooth texture.
- Toppings matter: Pecans, sausage crumbles, and fresh sage make this soup a showstopper.
How to Make Stuffed Acorn Squash Soup
Start by roasting the acorn squash until tender. While it’s roasting, sauté onions and garlic, then add chopped apples for a touch of natural sweetness. Blend the roasted squash with this mixture and a splash of chicken broth until creamy.
For a heartier soup, cook sausage separately and stir it in at the end. Top with crunchy pecans and fresh sage for extra flavor and texture. Serve warm and enjoy the cozy fall flavors in every spoonful!
Serving Suggestions
This soup is satisfying on its own, but it pairs beautifully with fresh seasonal salads for a balanced fall meal. Try serving it alongside my Apple Slaw with Toasted Pecan Vinaigrette or this hearty Fall Harvest Salad with Pumpkin Vinaigrette. Both add a refreshing crunch that complements the creamy texture of the soup perfectly.
It’s a wonderful dinner for cold nights, a festive option for holiday gatherings, and as a nutritionist, I love that it’s nourishing and full of fall produce!
Stuffed Acorn Squash Soup
Ingredients
- 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
Instructions
- 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.
This was the best soup I think I have ever had! My family was super impressed with it. Thank you for sharing this!
Yessss!!! Love hearing that, thank you!
Just discovered your website. Looks awesome! This soup looks delicious. I am sort of new to squash. Would it taste very different if I used butternut squash instead of acorn? Would acorn be better? 🙂
Butternut would be delicious too! You could do either one. Butternut squash is my favorite, but I like to change things up from time to time 😉
Making the soup tomorrow!