Recipes 2009
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Prep Time: 2 Hours
Yields: 6 Servings

This is an excellent fall soup. It is both hearty and warming right down to the bones. Acorn squash is one of those vegetables that are over-looked in the supermarket. Pick a few up and experiment, I think you may be pleasantly surprised. Acorn squash is a hard-shelled squash, which means you can keep them on hand for months!

1 (3-pound) large acorn squash
2 links sweet Italian sausage
2 tbsps olive oil
salt and ground black pepper to taste
1 medium onion, diced
3 cloves garlic, minced
3 cups chicken stock
1 cup heavy cream
¼ tsp freshly grated nutmeg
sour cream for garnish
chopped chives for garnish

Preheat oven to 350°F. Carefully cut the squash in half lengthwise with a large knife. Scoop out and discard the seeds. Brush the exposed flesh of the squash with olive oil and lightly season with salt and pepper. Bake squash cut-side down on a lightly buttered sheet tray for 45 minutes or until a pairing knife can be inserted in the middle of the flesh with no resistance. Allow squash to cool. While the squash is cooling, remove the sausages from their casings. In a large Dutch oven over medium heat, cook 30 minutes, chopping occasionally until meat is golden brown and grains are separated. This process is extremely important, as the slow browning method will increase flavor in the finished dish. Once meat is browned, add onions and garlic then sauté for 5 minutes or until vegetables are wilted. Add stock, scrapping the bottom of the Dutch oven to deglaze pan. Scoop out the flesh of the acorn squash and add it to the Dutch oven, bring to a boil then allow to simmer for 15 minutes, stirring occasionally. In a blender, purée soup until smooth then return soup to Dutch oven. Add heavy cream and nutmeg then bring back to a simmer. Season with salt and black pepper to taste. To serve, garnish with sour cream and chives.





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