I had a ton of squash that needed to be used, so I figured I’d combine them to make something the whole family would love.
2 Acorn Squash
2 Butternut Squash, peeled, deseeded, diced
2 Medium Apples, peeled, deseed, diced
2 Carrots, diced
2 Celery Stalks, diced
2 Cloves Garlic, minced
1 Yellow Onion, diced
1 tsp. Celery Salt
1 tsp. Paprika
1 tsp. Turmeric
1 tsp. Ground Sage
1/2 tsp. Dried Thyme
1/2 tsp. Dried Tarragon
1/2 tsp. Cumin
4 C Chicken Broth (can use Veggies)
4 C Veggie Broth
1 lb. Breakfast Sausage (can be omitted)
Salt and Pepper to taste
-Cut open acorn squash, deseed, lightly salt and place on parchment lined baking sheet. Coat outside with a little olive oil. Bake 400 degrees for 25 minutes.
-Add all other ingredients to large pot, except sausage. Once acorn squash is cool enough to handle, use spoon to scrap out squash and place in pot.
-Over medium high heat, bring mixture to boil, allow to boil for 20 minutes. Reduce temperature to simmer and cook 1 1/2 hours.
-Using immersion blender, blend all soup ingredients together, allow to simmer another 20 minutes.
-Cook sausage as you would ground beef, drain grease. Add to soup just prior to serving. This can be omitted if vegan or vegetarian. Enjoy!