Smoky Roasted Acorn Squash and Sausage Soup
- 2 acorn squash, halved
- 1.5lbs pork sausage
- 1 yellow onion, diced
- 1 garlic clove, minced
- ½ cup canned coconut milk
- ½ cup vegetable broth
- 1 tablespoon smoked paprika
- ½ teaspoon cayenne pepper
- salt and pepper, to taste (I used a decent amount of salt)
- 2 tablespoons fat of choice
- pepitas (to garnish)
- Preheat oven to 415 degrees.
- Cut acorn squashes in half and place on a baking sheet, open side down.
- Bake for 20-25 minutes until soft to the touch.
- When your acorn squash has about 10 minutes left to cook, add a large skillet over medium heat along with your 2 tablespoons of fat, minced garlic, and diced onions.
- Once your onions become translucent, add your pork sausage to the pan and use a wooden spoon to break it up into pieces and cook until completely cooked through.
- When your acorn squash is roasted and soft, scoop the squash out of the skin with a spoon and place into a food processor.
- Then add your coconut milk and broth to the food processor. Puree until smooth.
- Then add your smoked paprika, cayenne pepper, salt and pepper and puree until smooth.
- Place your pureed soup in a bowl, top with sausage, and sprinkle with pepitas.
- Eat up!
Your soup should stay warm while you are pureeing it because the acorn squash will be very warm, but if it does not stay hot, add your pureed mix to a saucepan and heat up on the stovetop.
|Roasted Acorn Squash Soup with Apples and Bacon|
Recipe Type: Entree
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
The perfect slightly sweet and savory soup showcasing autumn flavors.
- 2 large acorn squash
- 5 pieces bacon, cut into 1/2 inch pieces
- 1 small yellow onion, diced
- 2 small granny smith apples, peeled, cored, and diced
- 2 cups chicken broth
- 1 1/2 cup apple cider
- 1/2 tsp. thyme
- 1 tsp. pumpkin pie spice
- salt to taste
- cracked pepper
- Preheat oven to 400F. Line a cookie sheet with foil, and spray with cooking oil spray.
- Cut acorn squash lengthwise and remove seeds and fibers. Place cut side down onto prepared cookie sheet. Roast squash for 30-40 minutes, or until flesh and outer skin is soft and just carmelized.
- When squash is roasted, carefully scoop out flesh and place in a blender and puree. You should have about 4-5 cups pureed acorn squash. Set aside.
- In a large heavy-bottomed pot, cook bacon on medium high heat until crisp. Remove bacon with a slotted spoon and set aside.
- Add diced onion and apples to the bacon fat in the pot. Stir and cook on medium high heat until onions are translucent and apples are tender.
- Add pureed acorn squash, chicken stock, and apple cider. Stir gently until combined.
- Add spices, and salt to taste. Simmer on medium heat for 5-10 minutes, or until well incorporated and heated thoroughly.
- Serve hot soup with a sprinkling of reserved bacon and plenty of cracked pepper.