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Stuffed Acorn Squash Soup

Course Soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author Amy Rains


  • 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


  1. 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. 

  2. 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.

  3. Increase temperature to high, and once mixture begins to bubble, remove from heat.  

  4. 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.

  5. Using an immersion blender or blender, blend until smooth.

  6. Heat a separate pan to medium heat and cook ground sausage until no longer pink. Drain any fat, add to soup.

  7. Serve hot, and top with pecans, and remaining fresh herbs. Salt and pepper to taste.

Recipe Notes

*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.