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Creamy One-Pot Acorn Squash and Sausage Soup

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A rich, velvety soup combining roasted acorn squash with savory Italian sausage, finished with cream and warm spices like sage and nutmeg for a comforting winter meal.

Ingredients

Scale
  • 1 medium acorn squash, roasted, peeled, and pureed (approx. 3 cups)
  • 1 pound Italian sausage (mild or hot), casings removed
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 4 cups low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and black pepper to taste
  • Olive oil (for roasting squash)

Instructions

  1. Preheat oven to 400°F (200°C). Cut squash in half, remove seeds, brush cut sides with olive oil, season with salt, and roast cut-side down for 40-45 minutes until tender. Scoop out flesh and discard skin.
  2. While squash roasts, heat a large Dutch oven over medium-high heat. Add sausage, breaking it up with a wooden spoon, and cook until browned (5-7 minutes). Remove sausage and set aside, leaving drippings in the pot.
  3. In the same pot, melt butter over medium heat. Add diced onions and a pinch of salt, cooking until soft and translucent (4-5 minutes). Add garlic and cook for 1 minute until fragrant.
  4. Return sausage to the pot. Add roasted squash puree, broth, dried sage, and nutmeg. Stir to combine.
  5. Bring mixture to a boil, then reduce heat to low and simmer gently for 10 minutes to meld flavors.
  6. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, blend in batches in a standard blender (vent open, covered with towel).
  7. Stir in heavy cream and heat through for 2 minutes. Do not boil after adding cream. Season with salt and pepper to taste.
  8. Ladle into bowls and serve immediately with crusty bread.

Notes

Roasting the squash concentrates flavor and prevents watery soup. Ensure seeds are removed before roasting to avoid bitterness. If using a standard blender, leave the vent open and cover with a towel to allow steam to escape. Taste sausage before adding extra salt as some brands are very salty. For a vegetarian version, substitute vegetable broth and add white beans.

Nutrition

Keywords: acorn squash soup, sausage soup, one pot meal, winter soup, creamy soup, fall recipes, comfort food, gluten-free option

Find it online: https://tomyumy.com/creamy-one-pot-acorn-squash-and-sausage-soup/