Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

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