Ingredients (~6-9 servings)
- 3 small acorn squash (~4 lbs total)
- ~22 oz sauerkraut, rinsed & drained
- 7-8 uncooked beer brats
- 3/4 tsp sea salt
- 1 1/4 tsp black pepper, divided
- 1/4 cup + 2 Tbsp light brown sugar, packed
- 18 oz Oktoberfest beer (one and a half 12-oz bottles)
- 1 1/2 Tbsp hot mustard (like Löwensenf or a spicy brown mustard)
- 6 cups (48-oz) low-sodium chicken broth
First Roast
Preheat your oven to ~400°F.
Wash the acorn squash, cut them in half, and scrape out all the seeds and pulp.
Place the squash halves, cut-side up, in a large 9×13 (or larger) glass or ceramic baking dish.
Arrange the rinsed and drained sauerkraut evenly around the squash.
Use a knife to cut the casings off the uncooked brats. Pinch off bite-sized pieces of the sausage and place them evenly on top of the sauerkraut.
Sprinkle the 3/4 tsp salt and 1/2 tsp of the black pepper evenly over the acorn squash halves.
Evenly sprinkle the brown sugar over everything in the dish (squash, sausage, and sauerkraut).
Pour the beer over the sauerkraut and sausage, being careful not to pour it into the squash halves.
Bake for ~40-60 minutes, or until the acorn squash is tender and easily pierced with a fork.
Blend and Finish
Carefully remove the hot baking dish from the oven.
Use a large spoon to scrape the roasted flesh from the acorn squash skins and place it into a blender. Discard the skins.
Add the hot mustard, the remaining 3/4 tsp black pepper, and half of the chicken broth (3 cups) to the blender. Puree until completely smooth.
Pour the blended squash mixture back into the baking dish with the sausage and sauerkraut.
Pour the remaining 3 cups of broth into the blender, swirl it to clean out any remaining puree, and add that to the baking dish as well.
Stir everything in the baking dish to combine.
Place the dish back in the ~400°F oven and bake for another ~40-50 minutes, or until the soup is thick and bubbly.
Roasted Acorn Squash Soup
Ingredients
- 3 small acorn squash ~4 lbs total
- ~22 oz sauerkraut rinsed & drained
- 7-8 uncooked beer brats
- 3/4 tsp sea salt
- 1 1/4 tsp black pepper divided
- 1/4 cup + 2 Tbsp light brown sugar packed
- 18 oz Oktoberfest beer one and a half 12-oz bottles
- 1 1/2 Tbsp hot mustard like Löwensenf or a spicy brown mustard
- 6 cups low-sodium chicken broth 48-oz
Instructions
- Preheat oven to 400°F.
- Halve and seed acorn squash, placing cut-side up in 9×13 baking dish.
- Spread sauerkraut around squash, top with bite-sized brat pieces.
- Sprinkle salt, pepper, and brown sugar over dish.
- Pour beer over sauerkraut and sausage.
- Roast 40-60 minutes until squash is tender.
- Scrape squash flesh into blender with mustard, pepper, and half the chicken broth.
- Puree until smooth, return to baking dish with sausage and sauerkraut.
- Add remaining broth, stir to combine.
- Bake 40-50 minutes until thick and bubbly.
