Smoky Roasted Acorn Squash and Sausage Soup

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Were you surprised when you looked at my website yesterday and there was no post?? Oh…you didn’t even look at my website yesterday? Cool. Me neither. But if you were one of the few that did and was disappointed with me, I will apologize now. But sometimes, life takes over. And my life was calling me in a different food direction, so the blog had to take the back seat for once.

I was so busy and had to be up by 3:45 on Monday morning, so I put a pork loin in the crockpot Sunday night, dumped some hot sauce on top of it, added a little bit of broth, and woke up to it pretty much burning. Guess it needed more broth. Meaning it absolutely did. That meat was the most dry meat I have ever tasted. But you know what I did? I shoved it down my mouth and went on with my day. Don’t let dry pork get you down, don’t do it.

So this weekend was pretty fantastic. I started my Friday night off with going out to dinner with Tom. Remember him? He’s another one of my really good looking guy friends. Probably the most insightful of all the ones I have. So we grabbed some food at Hanson’s where I got down on a Louisiana Salad and we got all caught up with life. That man can listen, and I sure can talk. So we work well. Especially because he can make me laugh. Guys that can’t make me laugh, creep me out. But being a creeper is sometimes kind of funny. So you gotta find that balance. Wait, what? I’m lost.

But the next night, things got real. Like, really real. It was my friend Jamie’s birthday so we all went out to a new bar in town called Punchbowl. This bar is HUGE. I mean massive. It has a bowling alley. It has shuffle board. It has multiple bars, or so I’ve been told, since I didn’t wander very far from my area. Friend comfort zone is always the best place to be. AND this bar had many good looking people in it. Not that they were actually good human beings, but at least my eyes never got bored.

So after spending a good prooooobably 90 minutes at the bar, creepin’ and chattin’ with friends, my friend Candice asked if I wanted to go dancing with her and her sisters. And the thing with me is, if dancing is in any sort of a sentence, directed at me or not, I’m in. I can’t say no to dancing. I know you just thought a dirty thought reading that last sentence, but I can’t dirty dance. I ain’t got nuff sex appeal fer that.

Long story short, I ended up at a country bar Downtown. I was chosen by a few guys to line dance, but after they saw my lack any coordination or dancing skills, I was left behind to dance by myself. Or at least I think I was. I was pretty intoxicated. For all I really know, I might have been dancing by myself and just imagined a man trying to spin me around. I honestly think I did because my feet hurt SO bad since Saturday night. Most likely because of how much stomping I was doing. When you don’t know how to dance…just stomp. That’s what I always say. Not really.

Who watches American Horror Story? Weirdos, that’s who. I think that show would make me cry from fear if I ever watched it.

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Smoky Roasted Acorn Squash and Sausage Soup

  • Yield: 3-4 1x
Scale

Ingredients

  • 2 acorn squash, halved
  • 1.5lbs pork sausage
  • 1 yellow onion, diced
  • 1 garlic clove, minced
  • 1/2 cup canned coconut milk
  • 1/2 cup vegetable broth
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • salt and pepper, to taste (I used a decent amount of salt)
  • 2 tablespoons fat of choice
  • pepitas (to garnish)

Instructions

  1. Preheat oven to 415 degrees.
  2. Cut acorn squashes in half and place on a baking sheet, open side down.
  3. Bake for 20-25 minutes until soft to the touch.
  4. 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.
  5. 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.
  6. When your acorn squash is roasted and soft, scoop the squash out of the skin with a spoon and place into a food processor.
  7. Then add your coconut milk and broth to the food processor. Puree until smooth.
  8. Then add your smoked paprika, cayenne pepper, salt and pepper and puree until smooth.
  9. Place your pureed soup in a bowl, top with sausage, and sprinkle with pepitas.
  10. Eat up!

Notes

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.

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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34 thoughts on “Smoky Roasted Acorn Squash and Sausage Soup”

  1. Can burnt hot sauce pork please be in your cookbook – that way when I mess a recipe up (which happens often) I can just point to that and say I did it on purpose.

  2. This looks great–can’t wait to make it for dinner.
    By the way–congrats on making it into the CrossFit Journal and onto the main site! I was so excited when I saw: “Cooking Creamy Chicken Casserole” with Juli Bauer – CrossFit Journal video [wmv] [mov] [HD mov].
    Happy Thanksgiving

  3. Missed you yesterday girl! But i totally understand. I don’t know if you know this but as i stuff my faceduring my 25 minute lunch your blog is my BFF. Can’t wait to try this soup!

  4. I missed your post yesterday! Anyway, I was wondering: Do you know when there will be more small black tanks in stock? I wanna rock a paleOMG tank but I sweat too much for white! (Basically becomes a wet t-shirt contest during the warmup…)

  5. Small world. You’re the “Paleo” friend of Laura’s. I used to work with her at ShopAtHome and worked on the same team as her roommate Stephanie. Now I like your blog even more. 🙂 You’ve got a good thing going here. Happy Thanksgiving!

  6. Making this tonight. Currently have the squash slow cooking on the smoker BBQ. Found your site just a couple days ago and love it. Thanks.

  7. ¡Hola!

    Your soup: simple, delicious, amazing; it’s agreat start to a dinner party. Going to add a little fresh sage…I add it to almost everything.
    …ever had coconut sage ice cream…I haven’t,but I’m going for it today..wish me luck!

    Happy Thanksgiving!

    Carlos

  8. I made this last night for my lunch today and was blown away by how good it is. Just a touch of heat makes it delicious! Thank you so much.

  9. OMG!! This is AMAZING!! I’m so full from my first EVER bowl but I just went back for another. Can’t. Stop. Eating. But it’s paleo so I don’t feel bad! Oh, and then I’ll run tomorrow and stuff. Who cares. Delish.

  10. Sweet baby jesus! This soup was amazing! I used beef bone stock rather then veggie stock, and probably used more like 1 1/2 cups because I preferred a thinner soup. Also, I just mixed everything in the pot after blitzing the squash. (ie, didn’t drain off the pork fat after cooking off the sausage) This made for a really rich flavor. Mmmmm pork fat!!! I’m going to make it again next week. SUPER easy and it keeps well for the next day! THANK YOU!!!

  11. Wow, I’m obsessed. I like it thick so it’s more like the consistency of really smooth mashed potatoes. I am making everyone I know eat this, I love it so much.

  12. Awesome, yet again. <3 love love your cookbook. I make at least 4 dishes from it every week. Next one maybe?Thank you for all of you inspiration and humor. You Rock. Enjoy that Caveman.

  13. Lauren La Grave

    Delicious except my paprika was too smoky for my taste buds. I’ll use less next go-round! Thanks J for the great recipe…yet again!

  14. Hey Juli
    I’m interested in starting “paleo” What can you recommend for the basics that I should have in my pantry.
    Thanks
    Mimi

  15. What brand of pork sausage do you use? I’m doing a Whole 30 and I haven’t seen any that’s compliant. Any suggestions?

  16. Do you have a calorie, carbs, protein, and fat breakdown for this soup. Really enjoyed the soup and will be checking out other recipes you have.

  17. I made this tonight, it was great! I used regular paprika as that was what I had. I must have had bigger squash than you because it took twice as long to bake and took double the liquid (and still was very thick). Otherwise, I didnt change the recipe. I will definitely make this again! Thanks!

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