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!