Stuffed Acorn Squash Soup
Servings: 4
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.
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.