I have a confession to make… I made this soup a few weeks ago and got sucked into a book that I just finished last night, and that is why I haven’t posted this sooner. For those of you that know me, I’m sure this doesn’t surprise you in the least.  I am notorious for picking up a new book and forgetting about everything else around me! I am that person that takes my book, or in this case my Nook, everywhere I go to sneak in a page or two whenever I can.

I had the best intentions to post right away-really I did! I was online when all of a sudden I found myself on the Barnes and Noble page.  Really all I did was click on a link from my email saying something about “daily deal”… 🙂 lol.  AANnnnnddd that was the end of my good intentions. Lol  fellow book loves I can almost feel you nodding your head thinking “yep, I’ve done that”. 🙂

So here I am about two weeks later, my nerdy book side completely satisfied with my recent read, and back on track.  This was supposed to be a roasted acorn squash bisque type soup. 

I’ve never tasted acorn or butternut squash soup but I love soups and love both acorn and butternut squash.  Now in my mind, and to my taste buds, these squashes are somewhat similar in taste.  So I scoured through my cookbooks and recipes online to get some ideas about how to make this soup.  I knew I didn’t want something sweet and many recipes called for curry, which could be good but I didn’t feel like it. There wasn’t really any one recipe that sounded like what I was looking for, however I noticed many similarities across pages and pages of recipe research.  So while no one recipe inspired this creation, simply type butternut squash soup in the search bar and a plethora of inspiration will appear.

By the way this soup got its name because when Mr. E got home and tasted it he said “Mmmm that’s delicious what’s it called?” I replied, hesitantly “Roasted Acorn Squash Soup…” (Hesitant because while it was good, it tasted nothing like what I thought acorn squash soup should taste like. Mr. E replied with “Hunh, tastes like Thanksgiving… You know more like a Mashed Potato Stuffing Soup.” Ha Ha Ha so I made a quick tweak and took it over the top by adding sausage. 

Back to the kitchen I go to try again for an acorn squash soup, but in the meantime this really is thanksgiving in a bowl (minus the turkey) and does make you feel all warm and cozy…though that could just be the 100° weather were having!

Both Stewie and I kept snacking on the roasted squash – it was so good right out of the oven…here is the little guy waiting for his next piece – yes he is sticking his tongue out at me!!

Mashed Potato Stuffing Soup

2 tablespoons butter

1 cup Granny Smith apple, peeled and chopped

¼ cup celery, chopped

¼ cup onion, chopped

3 oz. breakfast sausage

1 tablespoon flour

4 ½ cups chicken broth

¾ cup apple cider

½ cup light cream

2 ½ cups roasted acorn squash, peeled and chopped

2 cups potatoes, peeled and chopped

½ teaspoon thyme

¼ teaspoon sage

1/8 teaspoon rosemary and turmeric

Pinch of nutmeg

Salt and pepper, to taste

 

Roasted Acorn Squash:  cut and peel the squash.  These don’t need to be cut into small pieces because they will be puréed in the soup.  Preheat oven to 450, line a baking sheet with parchment paper.  Toss the acorn in some olive oil and a pinch of salt and pepper and line the pieces on the baking sheet.  Roast for about 7 minutes and then turn over and roast for another 7 minutes.  You’ll know the acorn is done, when it is tender. 

 

In a big pot over medium heat, add the breakfast sausage and while it’s cooking use the back of a spoon to break into small pieces.  Once cooked all the way, remove the sausage from the pot.  Add butter, the chopped onion and celery and sauté for about 5 minutes.  Then add the apple and sauté for another 10 minutes.  Add the flour and stir continually for a few minutes while the flour lightly browns, add the broth and scrape up any yummy flavor stuck to the bottom of the pot.  Add squash, potatoes, thyme, sage, rosemary, turmeric, nutmeg, salt and pepper.  Simmer 20 minutes until potatoes are tender, stirring occasionally.  Blend ingredients until puréed.  I used a hand blender so that I wouldn’t need to remove everything from the pot, but a food processor or blender would also work.  Add cider, cream and cooked sausage to the puréed soup.  Simmer until heated through. 

 

I served with warm sourdough bread and it was really good.  Mr. E. pointed to his belly and said he was in a happy place. Ha ha.  Enjoy!