Acorn and Butternut Squash with Apple Soup

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!



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