Squash Soup with Sausage

I love all the flavors of fall. Of course, many of them are available year round now. But like many of you, I stick with certain foods in certain seasons. Asparagus for me is a sign of spring. I can get it any time I want but I won’t. I will only have it in the spring. Peaches are for summer. Chili is for winter. And acorn squash is a flavor for fall. I remember my mom preparing it. She would cut it in half, put butter and brown sugar in the bowl and bake it for a long time. It smelled great. I loved it then and I love it now!

I can’t get my kids to even taste squash. Heathens! But I still want it. So soup it was!

Squash Soup with Sausage (4 servings)
1 acorn squash, cooked
3 cups or more broth
half an onion, sautéed in butter
1 lb chicken sausage – I used Aidell’s Chicken Sausage with Pineapple

1. Prepare the sausage according to your taste. I sprinkled mine with a little sugar and cinnamon and baked mine for over an hour.
2. Saute the onion in a pat of butter until translucent.
3. Add the sausage and cook until heated through.
4. When the squash is done and has cooled enough that you can handle it, scoop it out of the shell.
5. Combine the squash and broth in a blender and blend until smooth.
6. Pour into a sauce pan, add sausage and onion and heat until warm.

I served mine to myself topped with chopped walnuts. It was delightful!

You can use whatever type of squash you like. You can use whatever type of sausage you like. You can use no sausage if you like! I got four good lunches out of this. Very tasty stuff! It would make a great starter for Thanksgiving too!


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