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Paleo and Gluten Free Acorn Squash Potato and Sausage Soup

I just love fall produce. I am just now really branching out into new-to-me vegetables, squashes, and gourds. Acorn squash appears in all kinds of recipes in my magazines I get and online and was curious to try it myself. I was also in the mood for a soup that the Olive Garden carries, a potato sausage soup. However, it is not gluten free. So I used it as an inspiration and threw this together. This recipe is a boyfriend approved, wallet friendly recipe I hope you’ll enjoy as much as we did. You can do this recipe either stove top or in the crockpot.

Prep Time: 20 minutes  Cook time: 2-5 hours

1 tbsp extra virgin olive oil (EVOO) or butter
1 Acorn squash, 1 in cubes
1 Russet Potato, 1 in cubes
1 Yellow Onion, chopped
1 spicy italian sausage, outer “skin” removed and thrown away
4 minced garlic cloves
5 cups water
Salt and Pepper to taste


1. Preheat pot, on medium/high heat add EVOO or butter, sausage and onion. Grind up sausage into small pieces and brown.
2. Once onions are translucent and sausage browned, add water, squash, potato and garlic. Turn heat down to low.
3. Let cook until desired consistency. Ours cooked for about 4 hours on low heat.
4. Eat and Enjoy!


Special note: In the picture of this recipe I added baby spinach for an extra nutritional punch. You do not have to add any but adding greens to any recipe is always a great idea!

Fall Harvest Soup, Paleo And Gluten Free



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Hi friend!

I’m Marian Mitchell, Health Coach, Chronic Illness Warrior, Mom, and Food Lover. I help you navigate the food and lifestyle side of Chronic Disease Management with coaching, meal plans, recipes, podcast, and this blog. You can thrive without eating the same 4 things every day. I’m here to show you how.

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